BeslyLime-Cured Fish Ceviche Tostadas (Ceviche de Pescado)
We swap deep-fried tostadas for crispy oven-baked ones and load them with lean, lime-cured cod to deliver a high-protein, low-calorie coastal classic.
Ingredients
- 300g fresh cod fillets, skinless and cut into 1/2-inch cubes · 252 kcal
- 100g fresh lime juice · 25 kcal
- 80g Roma tomato, seeded and finely diced · 18 kcal
- 40g red onion, finely chopped · 18 kcal
- 80g Persian cucumber, peeled and finely diced · 8 kcal
- 15g fresh serrano pepper, seeded and minced · 3 kcal
- 10g fresh cilantro, finely chopped · 2 kcal
- 2 small corn tortillas (26g each) · 113 kcal
- 30g fresh avocado, mashed · 50 kcal
- 1/2 tsp sea salt
Method
Place the cubed cod in a glass bowl, pour the lime juice over it ensuring all fish is submerged, cover, and refrigerate for 20 to 25 minutes until the fish turns opaque.
Meanwhile, preheat the oven to 400°F (200°C) and bake the corn tortillas directly on the oven rack for 8 to 10 minutes until completely crispy and golden to make tostadas.
Drain most of the lime juice from the fish, leaving just a splash, then gently fold in the diced tomato, red onion, cucumber, chili pepper, cilantro, and sea salt.
Spread the mashed avocado evenly onto the baked tostadas, top generously with the cured fish ceviche, and serve immediately.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the lime-cured fish ceviche tostadas (ceviche de pescado)" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
245 kcal · 34 g protein · 22 g carbs · 4 g fat
On the plate: Fish & seafood, Vegetables, Whole grains, Fruit
