Swordfish and Pineapple Ceviche Tostada

The Swordfish and Pineapple Ceviche Tostada is a wonderful dish that brings together the freshness of the ocean, the sweetness of tropical fruit, and the crunch of a perfectly fried tostada, all elevated by a creamy and zesty aioli drizzle. This dish is a feast for the eyes and a swirl of flavors and textures on the palate.

Ceviche, a beloved Latin American dish, marries raw fish in citrus juices. This method “cooks” the fish through the acid in the citrus, transforming it from raw to firm and opaque. For this dish, swordfish is the star. Known for its firm texture and mild flavor, swordfish holds up well in the acidic marinade, absorbing the citrus juices and complementing the other ingredients beautifully.

To prepare the ceviche, fresh swordfish is cut into small cubes and combined with diced pineapple. The pineapple adds a natural sweetness and a refreshing juiciness that pairs perfectly with the swordfish. Freshly squeezed lime and orange juice are poured over the mixture, providing the necessary acidity to “cook” the fish while infusing it with vibrant flavors. The ceviche is then chilled, allowing the swordfish to fully marinate and absorb the citrus essence.

Once the swordfish is adequately marinated, it is drained to remove the excess citrus juices. This step ensures that the ceviche is not overly acidic and maintains a perfect balance of flavors. Finely chopped red onion, red bell pepper, jalapeño, and fresh cilantro are mixed in, adding layers of crunch, color, and a hint of heat. The red onion and bell pepper provide a sweet and slightly pungent contrast, while the jalapeño offers a spicy kick, tempered by the freshness of cilantro.

The ceviche is served on homemade tostadas, which add a satisfying crunch to each bite. Corn tortillas are fried to golden perfection in vegetable oil. Frying the tortillas yourself ensures they are fresh and crispy, providing a sturdy base for the ceviche.

The aioli drizzle is the final touch that elevates this dish. A simple yet flavorful aioli is made by whisking together mayonnaise, minced garlic, lime juice, and Dijon mustard. This creamy mixture is seasoned with salt and ground black pepper to taste. The aioli adds a rich, tangy, and slightly garlicky element that ties the dish’s components together.

To assemble, the fried tostadas are placed on a serving platter, each generously topped with the swordfish and pineapple ceviche. The aioli is then drizzled over the top, adding a creamy contrast to the fresh and acidic ceviche. The tostadas are garnished with freshly chopped cilantro for an extra burst of freshness and visual appeal.

Lime wedges are served on the side, allowing diners to add an additional squeeze of lime if desired. This dish is best enjoyed immediately, ensuring the tostadas remain crisp and the ceviche is at its freshest.

The Swordfish and Pineapple Ceviche Tostada is a delightful celebration of flavors and textures. Combining the firm, citrus-marinated swordfish, sweet pineapple, crunchy vegetables, and creamy aioli on a crisp tostada creates a harmonious and unforgettable dining experience. This ceviche tostada is sure to impress and delight, perfect for a light lunch, a vibrant appetizer, or a refreshing summer dish.

Swordfish and Pineapple Ceviche Tostada

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

The Swordfish and Pineapple Ceviche Tostada is a vibrant dish featuring citrus-marinated swordfish and sweet pineapple atop a crispy fried tostada, drizzled with a zesty aioli. This delightful combination of fresh, savory, and crunchy elements creates a refreshing and flavorful experience.

Ingredients

• For the Ceviche

• 1 pound swordfish, cut into small cubes

• 1/2 pineapple, diced

• 1 small red onion, finely chopped

• 1 small red bell pepper, finely chopped

• 1 jalapeno, finely chopped

• 5 limes, juiced

• 1 orange, juiced

• 1/2 cup cilantro, freshly choppped

• to taste, salt and ground black pepper

• For the Aioli

• 1/2 cup mayonnaise

• 3 cloves of garlic, minced

• 1 tablespoon lime juice

• 1 teaspoon Dijon mustard

• to taste, salt and ground black pepper

• For the Tostadas

• 8 corn tortillas

• for frying, vegetable oil

• for garnish, freshly chopped cilantro

• for serving, lime wedges

Directions

• Prepare the Ceviche:
  Combine the swordfish cubes and diced pineapple in a large bowl. Pour the freshly squeezed lime juice and orange juice over the mixture. Cover the bowl with plastic wrap and refrigerate for 60 minutes. The swordfish should turn opaque and firm up. After marinating, drain the swordfish and pineapple, discarding the citrus juices.
• Make the Aioli:
  Whisk together the mayonnaise, minced garlic, lime juice, and Dijon mustard in a small bowl until smooth. Season with salt and ground black pepper to taste. Cover and refrigerate until ready to use.
• Finish the Ceviche:
  Mix the drained swordfish and pineapple in a separate bowl with the red onion, red bell pepper, jalapeño, and chopped cilantro. Season with salt and ground black pepper to taste.
• Fry the Corn Tortillas:
  Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully add one corn tortilla at a time. Fry for 1 minute on each side until golden brown and crispy. Use tongs to remove the tortillas from the oil and drain them on paper towels. Repeat with the remaining tortillas.
• Assemble the Tostadas:
  Place the tostada shells on a serving platter. Spoon a generous amount of swordfish and pineapple ceviche onto each tostada shell. Drizzle the aioli over the ceviche. Garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness.