Name: Strawberry-Kiwi Ceviche Tostada
Cook time: 900 s
Total time: 900 s
Yield: 4 tostadas
Ingredients: For the ceviche:; 1 lb sushi grade fish, cubed; 3 strawberries; 2 kiwis, cubed; 2 lime, juice; 1 tbsp Serrano hot sauce; 1 tsp salt; For the tostada:; 4 corn tortillas; 1 1/2 cups of neutral oil (for frying); 2 tbsp pickled onions; handful cilantro leaves; 1 tbsp pistachios, crushed; Serrano hot sauce

BENGINGI

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Strawberry-Kiwi Ceviche Tostada

cook:

15 min

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Strawberries and serrano might be the boldest ceviche combo you’ve never tried. I fillet fresh red snapper, dice it up, and marinate it in a strawberry-lime-serrano sauce that hits the perfect balance of sweet, tangy, and spicy. While the fish cures, I fry up corn tortillas until golden and crisp—none of that store-bought stuff. Then it all comes together: the fresh ceviche piled high, topped with crushed pistachios, pickled onions, cilantro, and a final drizzle of serrano hot sauce for that extra kick. The best part? It’s all ready in under 20 minutes. Fresh, simple, and completely next-level.

Picture for Strawberry-Kiwi Ceviche Tostada

4 tostadas

original

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Ingredients

For the ceviche:

1 lb sushi grade fish, cubed

3 strawberries

2 kiwis, cubed

2 lime, juice

1 tbsp Serrano hot sauce

1 tsp salt

For the tostada:

4 corn tortillas

1 ½ cups of neutral oil (for frying)

2 tbsp pickled onions

cilantro leaves

1 tbsp pistachios, crushed

Serrano hot sauce

Directions

Step 1

In a food processor or blender, combine the strawberries, lime juice, serrano hot sauce, and a pinch of salt. Blend until completely smooth.

3 strawberries

2 lime, juice

1 tbsp Serrano hot sauce

1 tsp salt

Step 2

Pass the mixture through a fine sieve into a bowl. Add the cubed fish and diced kiwi to the juice, gently tossing to coat. Let the fish cure in the juice for a few minutes while you fry the corn tortillas until crisp.

1 lb sushi grade fish, cubed

2 kiwis, cubed

Step 3

Heat oil in a pan over medium heat. Fry the corn tortillas, flipping every 10 seconds, until golden, firm, and crispy. Transfer to a wire rack to drain and stay crisp.

4 corn tortillas

1 ½ cups of neutral oil (for frying)

Step 4

For plating: Scoop about 2 tablespoons of the ceviche, letting any excess juice drip off to keep the tostada crisp. Pile it onto the tortilla, then top with pickled onions, fresh cilantro leaves, crushed pistachios, and a drizzle of serrano hot sauce to your liking. Serve immediately while everything’s fresh and crunchy.

2 tbsp pickled onions

cilantro leaves

1 tbsp pistachios, crushed

Serrano hot sauce

Step 5

YASSS!

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