Kingfish Mezcal Ceviche Tostadas
Fresh pieces of kingfish marinated in a citrus blend and smoky mezcal with a salsa of jalapeños, cucumber, grapefruit, lime and avocado served on a crispy tostada is a deliciously fun twist on a classic ceviche recipe.
Kingfish Mezcal Ceviche Tostadas
Kingfish Mezcal Ceviche Tostadas
Kingfish Mezcal Ceviche Tostadas
If you love ceviche, then friend you are in the right place. Adding a tipple of mezcal to the citrus cooking process adds a smokey, earthy flavour that works so well with the bright citrus orange, lime and grapefruit. This is a game changing appetizer because it’s so quick to make, and so damn delicious.
Make this recipe for a BBQ or party, or as a simple afternoon treat with friends. Be sure to pair with some mezcal margaritas for good measure. My Charred Corn, Smoky Garlic Prawn Tacos and Beer Battered Zucchini Flowers go really well with this dish if you're entertaining a crowd.
Great! Here’s how: Preheat the oven to 200 C / 400 F. Lightly drizzle with olive oil, spread with your fingers to cover. Place them on a single layer on a lined baking tray. Sprinkle with salt and pepper. Bake for 5-6 minutes. Flip over and bake another 5-7 minutes until crispy.
Ingredients and substitutions
How to make it - step by step!
Dice kingfish into small pieces
Combine kingfish, jalapeño, salt, mezcal, orange juice, lime juice and olive oil in a bowl, season to taste and refrigerate for 15 minutes to marinate, the fish will turn a white colour.
To the mixture add cucumber, grapefruit, lime segments and salt and gently toss to combine.
Lay a couple of slices of avocado onto a tostada, then scoop some of the ceviche mixture onto the avocado (you can also drizzle a little of the marinade).
A tostada with avocado, kingfish, lime, cucumber, grapefruit and coriander
Dice kingfish into small pieces
Combine kingfish, jalapeño, salt, mezcal, orange juice, lime juice and olive oil in a bowl, season to taste and refrigerate for 15 minutes to marinate, the fish will turn a white colour.
To the mixture add cucumber, grapefruit, lime segments and salt and gently toss to combine.
Lay a couple of slices of avocado onto a tostada, then scoop some of the ceviche mixture onto the avocado (you can also drizzle a little of the marinade).
A tostada with avocado, kingfish, lime, cucumber, grapefruit and coriander
Watch the how to video
Watch the how to video
Kingfish Mezcal Ceviche Tostadas
For the ceviche
- 1 piece (300g) sashimi grade kingfish
- Juice of ½ orange
- Juice of 1 lime
- 30ml Mezcal
- ½ jalapeño, finely sliced
- 1 tbsp olive oil
- Pinch of salt
For the salsa
- 3 baby cucumbers (or 1 large)
- 1/4 cup coriander leaves
- 1/2 grapefruit cut into small segments, rind removed
- 1/2 lime tiny segments, inc rind (if you dare)
- Sea salt & pepper
Extra ingredients
- Avocado sliced (not over ripe)
- 12 tostadas, store bought
- Dice kingfish into small pieces
- Combine kingfish, jalapeño, salt, mezcal, orange juice, lime juice and olive oil in a bowl, season to taste and refrigerate for 15 minutes to marinate, the fish will turn a white colour.
- To the mixture add cucumber, grapefruit, lime segments and salt and gently toss to combine
- Lay a couple of slices of avocado onto a tostada, then scoop some of the ceviche mixture onto the avocado (you can also drizzle a little of the marinade)
- Garnish with coriander and season with salt and pepper.