Halibut Ceviche Tostadas (Holbox Style)

By Chef Gilberto Cetina

January 27, 2026

Crisp tostadas raspadas, citrus-cured halibut, peanut salsa macha, avocado.

Serves

2 tostadas

In this Recipe

The Regenerative Farm Box

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.