Irresistibly Fresh Mango Habanero Ceviche Tostadas You Can't Resist
Experience the vibrant and refreshing Mango Habanero Ceviche Tostadas, a perfect blend of sweet mangoes and spicy habanero, ideal for summer gatherings.
Equipment
- Mixing bowl
- Knife
- Cutting Board
Ingredients
For the Tostadas
- 8 pieces Corn Tostadas Crispy and perfectly crunchy
- 1 pound Fresh Ceviche-Ready Fish (like tilapia or shrimp) High quality for best flavor
- 1/4 cup Lime Juice Freshly squeezed
For the Ceviche Mixture
- 2 pieces Mangos Ripe and juicy
- 1 piece Habanero Peppers Handle with gloves, adjust to taste
- 1/4 cup Cilantro Chopped just before adding
- 1/4 cup Red Onion Finely chopped
- 1 teaspoon Salt Adjust to taste
Optional Add-Ins
- 1 piece Avocado Diced just before serving
- 1 cup Tomatoes Fresh, ripe
- 1 cup Cucumber Finely diced
Instructions
How to Make Mango Habanero Ceviche Tostadas
- Begin by marinating your ceviche-ready fish (like tilapia or shrimp) in fresh lime juice for about 15-20 minutes.
- Chop ripe mangoes into small, bite-sized pieces.
- Carefully mince the habanero peppers using gloves for safety.
- Finely chop the red onion and cilantro.
- In a large mixing bowl, combine the marinated fish, mangoes, minced habanero, chopped cilantro, and red onion. Gently fold everything together.
- Sprinkle a pinch of salt over the mixture and toss again.
- Spoon the ceviche mixture generously onto the crispy corn tostadas.
- If desired, top with diced avocado and fresh tomato.
- Serve immediately or chill for up to 30 minutes.
Notes
Optional: Add a squeeze of extra lime juice just before serving for a refreshing zing!