Appetizer: Mexico – Baja Peninsula Mexico – Tostadas de Mariscos

Serving Size: 6

Approximate Time

Prep 25 min

Cook 8 min

Additional 35 min

Total 45 min

Ingredients

- 6 corn tortillas (tostada shells) or 6 store-bought tostada shells
- 1 cup (240 ml) vegetable oil for frying (or use as needed for baking)
- 8 oz (225 g) firm white fish (corvina, rockfish or similar), cut into 1/2-inch (1.3 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined (about 12 large)
- 6 oz (170 g) cooked octopus, sliced
- 1 cup (240 ml) fresh lime juice (from about 6–8 limes)
- 1/2 cup (75 g) red onion, very thinly sliced
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 medium avocado, sliced
- 1 cup (70 g) shredded green cabbage
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 small cucumber, seeded and diced (about 1/2 cup / 75 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh orange juice (optional, for a touch of sweetness)
- 2 cloves garlic, minced (about 2 tsp / 8 g)
- 2 serrano chiles or 4 dried chile de arbol, stemmed and chopped (adjust to heat preference)
- 2 medium tomatoes, cored and chopped (about 1 1/2 cups / 250 g)
- 1/4 tsp (1 g) ground cumin (optional)
- Lime wedges for serving

Instructions

Short Description:
Crispy corn tostadas piled with a bright Baja-style marisco mix of lime-cured white fish, quick-seared shrimp, and tender cooked octopus, finished with avocado, spicy salsa, and fresh lime. Perfect as a shareable starter that showcases the peninsula's fresh seafood.

Regional Notes:
This Baja California Sur version uses a mix of local seafood (firm white fish such as corvina or rockfish, shrimp, and cooked octopus) and a citrus-forward quick cure rather than deep frying the seafood, reflecting the region's abundant, delicate marine flavors. Toppings lean toward avocado, bright lime, and a chile-forward salsa common to Baja coastal stands.

1. If using fresh corn tortillas, crisp them into tostada shells: heat 1/2 inch (120 ml) vegetable oil in a skillet over medium-high heat. Fry tortillas 30–45 seconds per side until golden and crisp, drain on paper towels and sprinkle lightly with salt. For a lower-fat option, brush tortillas with oil and bake at 400°F (200°C) for 8–10 minutes until crisp.
2. Make quick pickled onion: combine red onion, apple cider vinegar, 1/4 tsp (1.5 g) salt, and 1 tbsp (15 ml) water in a small bowl. Let sit while you prepare the seafood (at least 10 minutes).
3. Prepare the lime cure: place fish pieces in a nonreactive bowl and pour 3/4 cup (180 ml) lime juice over them. Stir gently to coat and let sit 15–20 minutes until the fish becomes opaque and slightly firm (ceviche-style). After curing, drain and reserve a little of the ceviche liquid for the dressing if desired.
4. Cook the shrimp: heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Season shrimp with 1/4 tsp (1.5 g) salt and pepper and sear 1–2 minutes per side until pink and opaque. Remove and let cool slightly; cut larger shrimp in half.
5. Combine mariscos: in a bowl, gently mix the drained cured fish, seared shrimp, and sliced cooked octopus. Add minced garlic, remaining 1/4 cup (60 ml) lime juice, 1 tbsp (15 ml) orange juice (if using), 1 tbsp (15 ml) olive oil, 1/4 tsp (1 g) cumin (optional), chopped cilantro, diced cucumber, and 1/4 tsp (1.5 g) salt. Taste and adjust seasoning.
6. Make the spicy salsa: in a blender or food processor, pulse tomatoes, serrano chiles (or rehydrated chile de arbol), a pinch of salt, and 1 tbsp (15 ml) water until a chunky salsa forms. Adjust heat with more chiles if desired.
7. Assemble tostadas: spread a small handful of shredded cabbage on each warm tostada shell to create a barrier against sogginess. Spoon generous portions of the mariscos mixture atop the cabbage (about 3–4 oz / 85–115 g seafood mix per tostada).
8. Top each tostada with pickled red onion, 2–3 slices of avocado, a spoonful of spicy salsa, and a sprinkle of chopped cilantro. Drizzle a little olive oil or crema if desired and squeeze fresh lime over each tostada just before serving.
9. Serve immediately with extra lime wedges and additional salsa on the side.