Peruvian Ceviche Style Fish Tostada Bake

Ceviche, Peru’s celebrated citrus-cured seafood, inspires this oven-friendly twist. Firm white fish soaks in lime and orange juices with jalapeño and cilantro, then tops crisp baked corn tortillas for a bright lunch tostada bake.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 28g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 lb firm white fish fillets (cod or tilapia)
• 8 small corn tortillas
• 1/3 cup lime juice
• 2 tbsp orange juice
• 1/2 medium red onion
• 1 jalapeño
• 1 garlic clove
• 1/2 cup chopped fresh cilantro
• 1 cup cherry tomatoes
• 1 large avocado
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tbsp aji amarillo paste or mild chili paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled queso fresco

Instructions

1. 1Preheat the oven to 400°F. Lightly brush both sides of the corn tortillas with olive oil and arrange them in a single layer on two sheet pans or one large pan.
2. 2Bake the tortillas for 8 to 10 minutes, flipping once, until crisp and lightly golden; set aside as tostada bases.
3. 3Cut the fish into 3/4-inch cubes. Thinly slice the red onion, mince the jalapeño (seeded for milder heat), and mince the garlic.
4. 4In a mixing bowl combine lime juice, orange juice, cumin, aji amarillo paste, salt, and pepper. Add the fish cubes and gently toss to coat; let marinate 10 minutes while the oven stays hot—the acid will begin to “cook” the exterior.
5. 5Spread the marinated fish in a small baking dish or oven-safe skillet. Scatter the red onion, jalapeño, garlic, and halved cherry tomatoes over the top.
6. 6Bake at 400°F for 8 to 10 minutes until the fish turns opaque and flakes easily but stays moist; do not overbake.
7. 7Remove from the oven and immediately fold in most of the chopped cilantro so it wilts slightly from the residual heat.
8. 8Dice the avocado. Spoon the warm ceviche-style fish mixture onto the crisp tostadas.
9. 9Top each tostada with avocado, remaining cilantro, and a sprinkle of queso fresco.
10. 10Serve two tostadas per person as a bright, satisfying lunch plate. They travel well if packed with toppings separate until eating.