the Breville Test Kitchen

Minced Ceviche Tostadas

Name: Minced Ceviche Tostadas
Cook time: 1200 s
Total time: 1200 s
Yield: Serves 4
Ingredients: 450 g sashimi grade firm white fish such as snapper, sea bass or robalo; 1 white onion - peeled and coarsely chopped; 1 jalapeño pepper - deseeded and coarsely chopped; ½ cup (60 g) pitted green olives; ¼ cup loosely packed cilantro leaves; 150 g cherry tomatoes; ⅓ cup (80 ml) fresh lime juice; 1 tsp kosher salt; ¼ tsp sugar; 1 large avocado - diced or sliced; 10-12 (13cm) tostadas or corn chips - to serve

A staple of Mexico’s coastal kitchens, ceviche pairs fresh fish with bright lime and layered seasoning. In this minced variation, the fish is finely chopped for a softer texture that better absorbs the citrus, chili and herbs. Onion, jalapeño, olives and cilantro bring balance, fresh, sharp and lightly briny, while tomato adds a subtle sweetness. Served on crisp tostadas with avocado, it is a fresh, vibrant dish designed for sharing.

the Breville Sous Chef® 9

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20 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

450 g sashimi grade firm white fish such as snapper, sea bass or robalo
1 white onion
peeled and coarsely chopped
1 jalapeño pepper
deseeded and coarsely chopped
½ cup (60 g) pitted green olives
¼ cup loosely packed cilantro leaves
150 g cherry tomatoes
⅓ cup (80 ml) fresh lime juice
1 tsp kosher salt
¼ tsp sugar
1 large avocado
diced or sliced
10-12 (13cm) tostadas or corn chips
to serve

Instructions

1
Cut the fish into 2cm cubes and arrange on a tray lined with parchment paper. Place in the freezer for 10 minutes, or until the exterior is lightly firm but not frozen through. Continue to the next step while the fish chills.
2
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the onion, jalapeño and olives, then pulse 5 times to combine. Scrape down the side of the bowl.
3
Add the cilantro and tomatoes and pulse 5 times, or until evenly chopped.
4
Add the lime juice, salt and sugar and pulse 2 to 3 times to combine. Transfer the mixture to a large mixing bowl.
5
Remove the fish from the freezer and add to the processor bowl. Pulse about 10 times, or until the flesh is evenly minced, scraping down the side occasionally.
6
Add the fish to the marinade and mix well to combine. Cover and refrigerate until ready to serve. The ceviche can be served within 8 hours.
Tip: The longer the fish sits in the lime juice, the firmer and more ‘cooked’ the texture will become. For the best balance of flavor and texture, serve within 1 to 2 hours. If serving immediately, taste and adjust with additional lime juice, salt or sugar as needed.
7
When ready to serve, taste the ceviche and adjust the seasoning with additional lime juice, salt and/or sugar as needed. Transfer to a serving bowl and serve with avocado and tostadas.