Appetizer: Mexico – Pacific Coast Mexico (Nayarit) – Tostadas de Mariscos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 medium shrimp, peeled, deveined, tails removed, cooked and chopped, approx. 12 oz (340 g)
- 8 oz (225 g) cooked octopus (pulpo), chopped
- 8 oz (225 g) firm white fish fillet (snapper, sea bass or similar), cooked and flaked
- 1 1/2 cups (360 ml) fresh lime juice (about 10–12 limes)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 small red onion, very thinly sliced and rinsed briefly in cold water, about 3 oz (85 g)
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1–2 serrano chiles, seeded and finely chopped (adjust to taste)
- 1 cup (240 ml) (packed) cilantro leaves, roughly chopped, about 7/8 oz (25 g)
- 2 ripe avocados, sliced
- 12 tostadas (store-bought or homemade crisp corn tortillas)
- 1/2 cup (120 ml) pico de gallo or salsa roja (store-bought or homemade), for spooning on top
- Lime wedges, for serving
- Optional: 1/3 cup (80 ml) Mexican crema or thin mayonnaise, for drizzling
- Optional garnish: thinly sliced radishes, extra cilantro leaves, or a pinch of ground roasted chili (chile de árbol) to taste

Show original ingredient measurements

- 12 medium shrimp, peeled, deveined, tails removed, cooked and chopped, approx. 12 oz (340 g)
- 8 oz (225 g) cooked octopus (pulpo), chopped
- 8 oz (225 g) firm white fish fillet (snapper, sea bass or similar), cooked and flaked
- 1 1/2 cups (360 ml) fresh lime juice (about 10–12 limes)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 small red onion, very thinly sliced and rinsed briefly in cold water, about 3 oz (85 g)
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1–2 serrano chiles, seeded and finely chopped (adjust to taste)
- 1 cup (packed) cilantro leaves, roughly chopped, about 25 g
- 2 ripe avocados, sliced
- 12 tostadas (store-bought or homemade crisp corn tortillas)
- 1/2 cup (120 ml) pico de gallo or salsa roja (store-bought or homemade), for spooning on top
- Lime wedges, for serving
- Optional: 1/3 cup (80 ml) Mexican crema or thin mayonnaise, for drizzling
- Optional garnish: thinly sliced radishes, extra cilantro leaves, or a pinch of ground roasted chili (chile de árbol) to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crisp corn tostadas piled with a bright, lime-marinated mix of local seafood—shrimp, octopus, and white fish—tossed with onion, tomato, cilantro and avocado, finished with fresh salsa and lime. This is a fresh, shareable starter typical of Nayarit's Pacific coast seafood flavors.

Regional Notes:
This Nayarit variation highlights a mixed local catch (shrimp, pulpo/octopus, and firm white fish such as huachinango/snapper or robalo/sea bass) lightly cooked or pre-cooked then briefly marinated in lime, producing a firmer ceviche-style topping distinct from raw-only ceviches. Avocado slices and a bright pico/salsa reflect the simple, vibrant garnishes common on the Pacific coast markets.

1. Prep seafood: If using raw seafood, poach shrimp in simmering salted water until just opaque (2–3 minutes), simmer octopus until tender if not pre-cooked (30–45 minutes depending on size), and poach fish until just flaky (2–4 minutes). Chill seafood briefly in an ice bath, then drain and chop the shrimp and octopus and flake the fish into bite-size pieces; place in a nonreactive bowl.
2. Marinate: Pour the fresh lime juice over the chopped seafood. Add 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper; stir to combine. Cover and refrigerate 20–30 minutes to let flavors meld—if seafood is fully cooked, 20–30 minutes is enough; if you use any raw fish, ensure it marinates until opaque throughout (up to 1 hour) and that fish is very fresh.
3. Mix vegetables and herbs: While seafood marinates, drain the sliced red onion well and squeeze out excess liquid. In a separate bowl, combine diced tomatoes, chopped serrano, cilantro, and the drained onions.
4. Combine: After marinating, drain about half of the lime juice from the seafood (leave enough to keep it moist and tangy). Fold the tomato-onion-cilantro mixture into the seafood gently. Taste and adjust salt and chile heat.
5. Assemble tostadas: Arrange tostadas on a platter. On each tostada place a few slices of avocado (2–3 slices), then spoon a generous portion of the marinated seafood mixture on top (about 2–3 oz (55–85 g) per tostada).
6. Finish and garnish: Spoon a little pico de gallo or salsa roja over each tostada, drizzle a bit of crema or mayonnaise if using, and garnish with radish slices and extra cilantro. Serve immediately with lime wedges for squeezing and a sprinkle of ground roasted chili if desired.
7. Serve: Tostadas de Mariscos are best eaten fresh so the tostadas remain crisp; serve as an appetizer to share (about 2 tostadas per person).

Short Description:
Crisp corn tostadas piled with a bright, lime-marinated mix of local seafood—shrimp, octopus, and white fish—tossed with onion, tomato, cilantro and avocado, finished with fresh salsa and lime. This is a fresh, shareable starter typical of Nayarit's Pacific coast seafood flavors.

Regional Notes:
This Nayarit variation highlights a mixed local catch (shrimp, pulpo/octopus, and firm white fish such as huachinango/snapper or robalo/sea bass) lightly cooked or pre-cooked then briefly marinated in lime, producing a firmer ceviche-style topping distinct from raw-only ceviches. Avocado slices and a bright pico/salsa reflect the simple, vibrant garnishes common on the Pacific coast markets.

1. Prep seafood: If using raw seafood, poach shrimp in simmering salted water until just opaque (2–3 minutes), simmer octopus until tender if not pre-cooked (30–45 minutes depending on size), and poach fish until just flaky (2–4 minutes). Chill seafood briefly in an ice bath, then drain and chop the shrimp and octopus and flake the fish into bite-size pieces; place in a nonreactive bowl.
2. Marinate: Pour the fresh lime juice over the chopped seafood. Add 1 tsp salt and 1/2 tsp black pepper; stir to combine. Cover and refrigerate 20–30 minutes to let flavors meld—if seafood is fully cooked, 20–30 minutes is enough; if you use any raw fish, ensure it marinates until opaque throughout (up to 1 hour) and that fish is very fresh.
3. Mix vegetables and herbs: While seafood marinates, drain the sliced red onion well and squeeze out excess liquid. In a separate bowl, combine diced tomatoes, chopped serrano, cilantro, and the drained onions.
4. Combine: After marinating, drain about half of the lime juice from the seafood (leave enough to keep it moist and tangy). Fold the tomato-onion-cilantro mixture into the seafood gently. Taste and adjust salt and chile heat.
5. Assemble tostadas: Arrange tostadas on a platter. On each tostada place a few slices of avocado (2–3 slices), then spoon a generous portion of the marinated seafood mixture on top (about 2–3 oz / 55–85 g per tostada).
6. Finish and garnish: Spoon a little pico de gallo or salsa roja over each tostada, drizzle a bit of crema or mayonnaise if using, and garnish with radish slices and extra cilantro. Serve immediately with lime wedges for squeezing and a sprinkle of ground roasted chili if desired.
7. Serve: Tostadas de Mariscos are best eaten fresh so the tostadas remain crisp; serve as an appetizer to share (about 2 tostadas per person).