Go Back
Mango Habanero Ceviche Tostadas

Spicy Mango Habanero Ceviche Tostadas

Experience a burst of flavor with Mango Habanero Ceviche Tostadas, a vibrant appetizer perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 4 tostadas
Course: Appetizers
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Ceviche
  • 2 cups Fresh Mango ripe varieties
  • 1 medium Habanero Pepper minced, adjust based on spice tolerance
  • 1 lb Fish (such as Snapper or Mahi-Mahi) fresh and firm
  • 1/2 cup Fresh Lime Juice freshly squeezed
  • 1/2 medium Red Onion soaked in lime juice
  • 1/4 cup Cilantro chopped
  • 2 tablespoons Olive Oil optional
  • to taste teaspoon Salt
For the Tostadas
  • 8 pieces Tostada Shells store-bought or homemade
  • 2 medium Avocado sliced or smashed
  • 2 pieces Additional Lime Wedges for serving

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Oven

Method
 

Preparation
  1. Begin by cutting your fresh fish into small, bite-sized cubes.
  2. In a mixing bowl, combine the fish, diced mango, minced habanero, finely diced red onion, and chopped cilantro.
  3. Squeeze fresh lime juice directly onto the ceviche mixture, ensuring all ingredients are coated.
  4. Add salt to taste and mix well.
  5. Prep your tostadas by laying out store-bought shells or baking homemade shells until crispy.
  6. Spread a layer of avocado on each tostada shell and top with the ceviche mixture.
  7. Garnish with additional chopped cilantro and lime wedges before serving.

Notes

For a crunchy texture, consider topping with thin slices of radish before serving.