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Seabass Ceviche Tostadas


Presented during Collaboration Kitchen by Sam the Cooking Guy, this recipe will satisfy your craving for Mexican food in less than 30 minutes! Makes 6-8 tostadas.


  • 1 pound fresh white sea bass or other firm fleshed white fish, cut into a small dice
  • ½ cup fresh lime juice
  • ½ small red onion, finely diced
  • 1 small tomato – cored and finely diced
  • ½ cup cucumber
  • ¼ cup finely chopped cilantro
  • 2 serrano peppers, seeded and finely chopped
  • Kosher salt and fresh ground black pepper
  • 5 inch tostada shells
  • Kewpie (Japanese mayo) or your favorite mayo brand
  • Sriracha, optional                                 

How to Prepare:

  1. Combine sea bass, lime juice, onion, tomato, cucumber, cilantro, and serranos in a bowl and mix to combine.
  2. Season to taste with salt and pepper and marinate 20 minutes
  3. Spread 2 teaspoons of mayo on each tostada shell, and top with ceviche, add Sriracha as desired (and it should be desired)


White Sea Bass

Goldspotted Sand Bass

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