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Today is October 29, 2020

Sweet and Tangy Ceviche Tostadas

Main Dishes

Fish and Seafood


1 lb. very fresh snapper, catfish, tilapia or other mild whie fish, diced into 1/2-inch pieces
1 cup passion fruit juice or puree, or orange juice
1/2 cup lemon juice
1/2 cup diced red bell pepper
1/2 cup thinly sliced red onion
1 jalapeño, stemmed and finely diced (remove some or all of the seeds and membranes for less heat)
1/2 cup sweet pickle relish
1/4 cup minced fresh cilantro
Juice of 1 lime
12 to 16 large (5 1/2-inch) corn tostadas for serving


Combine fish, passion fruit juice and lemon juice in a medium bowl or container. Cover and refrigerate for at least 2 hours or overnight. Add bell pepper, onion, jalapeño, relish, cilantro and lime juice, and stir to combine. With a slotted spoon, top the tostadas with the ceviche and serve.


From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

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