These Baja Ceviche Tostadas are fresh, light, and crunchy. Hearts of palm, cucumber, onion, tomato, cilantro, jalapeño, and carrots are marinated in lime juice and a splash of olive oil. Served Baja California style on corn tostadas slathered with mayo, and topped with avocado and hot sauce.
A History
The origin of ceviche is not really known, but there are two theories. One that the Mochica culture of Peru, more than 2000 years ago, prepared a dish very similar to ceviche which consisted in pieces of fish macerated with a fruit called tumbo. With the arrival of the Spanish the fruit was replaced by citrus and onion was added.
The Spanish however argue that the word ceviche comes from the word escabeche, which is actually an Arab dish that the Spanish adapted, then brought to the new world. Where does Mexico fit into all of this?? Mexico did what it does best, it took Peruvian ceviche and gave it a Mexican twist by adding jalapeño, hot sauce, and serving it over tostadas. In fact, for the longest time I thought ceviche was a Mexican dish, until I met someone from Peru and they quickly set me straight!!
Within Mexico itself there are several types of ceviche: acapulqueño, jalisciense, and sinaloanse. The one we are preparing today is specific to the region of Baja California, and it stands out from the other ones for its use of carrots, pickled jalapeño brine, and being served on tostadas slathered with mayonnaise.
Primal Kitchen Foods
I used the Primal Kitchen Jalapeño and Lime Mayonnaise to make these Baja ceviche tostadas. Which is made without eggs, is keto certified, certified paleo, plant-based, Whole30 Approved®, and sugar-free*. If you want to try it, it is available at your local Whole Foods.
Ingredients
Hearts of palm- Are found jarred or canned in the canned section of the grocery store. They are basically the core of the a species of palm trees.
Primal Kitchen extra virgin avocado oil – You can also use avocado oil or olive oil.
Pickled jalapeño brine- This is the brine or juice from the cans of jalapeños en escabeche. If this isn’t available to you, you can use lime juice.
Jalapeño- Add as much or as little jalapeño as you can handle. If spicy is not your thing, you can remove the veins and seeds from the jalapeño and rinse it under cold water.
Serving
Let ceviche marinate for at least 30 min. in the fridge then serve. They are really good topped with avocado and a splash of hot sauce.
Storing
You can store this in the fridge up to two days, but I promise it won’t last that long!
Related Recipes
Habanero Hearts of Palm Ceviche
Vegan Aguachile Verde (oyster mushrooms)
How to Make Aguachile (hearts of palm)
Vegan Shrimp Cocktail (Ceviche acapulqueño)
Baja Ceviche Tostadas
Ingredients
- 2 cans (14 oz.) Hearts of palm, drained, rinsed, finely chopped
- 3 Plum tomatoes, cut in half, pulp removed, cut into small dice
- 1/2 White onion, finely chopped
- 1 Jalapeño, finely chopped
- 1/2 cup Finely chopped carrots
- ¾ cup Finely chopped cucumber
- ¼ cup. Cilantro, chopped
- ¼ cup Pickled jalapeño brine
- 2 tbsp. Lime juice, fresh
- 2 tbsp. Primal Kitchen Extra Virgin Olive Oil
Garnish:
- 12 Tostadas
- Primal Kitchen Jalapeño and Lime Mayonnaise
- Hot sauce
- 2 Avocadoes
Instructions
- In a large bowl combine the hearts of palm, tomato, white onion, jalapeño, carrots, cucumber, cilantro, pickled jalapeño brine, lime juice, and extra virgin olive oil. Season with salt and pepper to taste, and mix to combine.
- Place in the fridge for at least 30 min.
- Spread your tostadas with mayo, top with ceviche, avocado slices, and hot sauce. Serve immediately.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
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