Halibut Ceviche Tostadas (Holbox Style)
January 27, 2026
Crisp tostadas raspadas, citrus-cured halibut, peanut salsa macha, avocado.
In this Recipe
Ingredients
Holbox tostadas raspadas2
Sushi-grade halibut fillet4 oz
Roma tomato, small dice2 oz
Red onion, small dice2 oz
Cilantro, minced2 tsp
Juice of lime1 Lime
Kosher salt¾ tsp
Neutral oil (for frying)4 tbsp
Holbox Peanut Salsa Machato drizzle
Ripe Hass avocado, sliced1
Steps
- Crisp the tostadas — Heat neutral oil in a small sauté pan to 350°F. Working one at a time, fry each tostada for 10 seconds per side, until lightly golden and extra crisp. Transfer to a paper towel–lined plate to drain.
- Prepare the fish — Dice the halibut into ¼-inch cubes and place in a chilled mixing bowl.
- Cure the ceviche — Add lime juice and kosher salt to the fish. Gently toss to coat, being careful not to break up the cubes. Let marinate for 5 minutes, just until the fish turns slightly opaque.
- Finish the mix — Fold in tomato, red onion, and cilantro. Taste and adjust salt if needed.
- Assemble — Divide the ceviche evenly between the tostadas. Top with sliced avocado and a drizzle of Holbox Peanut Salsa Macha. Serve immediately while the tostadas are crisp and the fish is bright and fresh.
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