Name: Ceviche Verde With Pepitas
Cook time: 30 minutes
Total time: 30 minutes plus marinating time
Yield: 6 servings
Ingredients: 6 corn tortillas; 1 Tbsp. plus 1½ tsp. avocado oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 small red onion, thinly sliced (about 1 cup); 1 lb. skinless fillet mild white fish, such as halibut or sea bass; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided; 2 serrano chiles, stemmed, seeded; ½ cup fresh lime juice (from about 5 limes); ⅓ cup lightly packed chopped cilantro, plus whole leaves for serving (optional); 2 Tbsp. extra-virgin olive oil; 2 Tbsp. mint leaves (from about 2 small sprigs); ½ cup unsalted, roasted pepitas, divided; Freshly ground black pepper; 1¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers); 2 avocados, quartered, sliced lengthwise ¼" thick, divided

The fresh lime juice blended with cilantro, mint, and pepitas adds richness to this ceviche verde. Pour the salsa over the fish—I like halibut or sea bass here—allowing it to marinate and develop layers of flavor. The choice is yours—marinate for 10 minutes for a delicately tender result or extend to 30 minutes for a firmer texture on the fish. Spoon the ceviche onto baked tostadas and garnish with pepitas for a satisfying crunch.

If you have time, laying out the tortillas overnight at room temperature helps remove moisture and makes the tostadas more sturdy for baking.

This ceviche verde recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.

Recipe information

Total Time
30 minutes plus marinating time
Yield
6 servings

Ingredients

Baked Tostadas

6 corn tortillas

1 Tbsp. plus 1½ tsp. avocado oil

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Ceviche

1 small red onion, thinly sliced (about 1 cup)

1 lb. skinless fillet mild white fish, such as halibut or sea bass

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

2 serrano chiles, stemmed, seeded

½ cup fresh lime juice (from about 5 limes)

⅓ cup lightly packed chopped cilantro, plus whole leaves for serving (optional)

2 Tbsp. extra-virgin olive oil

2 Tbsp. mint leaves (from about 2 small sprigs)

½ cup unsalted, roasted pepitas, divided

Freshly ground black pepper

1¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers)

2 avocados, quartered, sliced lengthwise ¼" thick, divided

Preparation

Baked Tostadas
Step 1
Preheat oven to 375°. Arrange 6 corn tortillas in a single layer on a baking sheet. Brush with 1 Tbsp. plus 1½ tsp. avocado oil and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on both sides.
Step 2
Bake tortillas until starting to dry out, 5–7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–7 minutes more.
Ceviche
Step 3
In a small bowl, cover 1 small red onion, thinly sliced (about 1 cup), with cold water to remove some of the onion’s sharpness, about 20 minutes. Drain well and reserve.
Step 4
Meanwhile, cut 1 lb. skinless fillet mild white fish, such as halibut or sea bass, into ⅓" pieces (about the size of a large navy bean). Transfer to a large bowl and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
Step 5
Purée 2 serrano chiles, stemmed, seeded, ½ cup fresh lime juice (from about 5 limes), ⅓ cup lightly packed chopped cilantro, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. mint leaves (from about 2 small sprigs), ¼ cup unsalted roasted pepitas, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth and creamy, about 2 minutes. Pour salsa over fish and season with freshly ground black pepper.
Step 6
Add onions to fish along with 1¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers). Chill ceviche at least 10 minutes or up to 30.
Step 7
Toss remaining ¼ cup unsalted roasted pepitas with ceviche until combined. Top with 1 avocado, quartered, sliced lengthwise ¼" thick and whole cilantro leaves (if desired).
Step 8
Serve ceviche on tostadas (about ¾ cup ceviche per tostada). Top with remaining 1 avocado, quartered, sliced lengthwise ¼" thick.