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Margaritas and swordfish ceviche tostadas

Course: Appetizer, Drinks
Cuisine: latino
Servings: 12 tostadas of 5 inches each
Author: Mélanie


For 1 Margarita and then to repeat and repeat with moderation:

  • 1/4 cup tequila
  • 1/8 cup cointreau or grand-marnier
  • 2 tbsp lime juice
  • 1 splash syrup - I use the agave one just to keep the mexican style going on ;-)
  • 1 slice lime
  • 3 tbsp salt

For the Swordfish ceviche tostadas:

  • 12 ounces swordfish skin and dark meat removed
  • 1 & 1/2 cup freshly squeezed lime juice
  • 1 red onion small
  • 2 medium tomatoes my favorites are the kumato as they are firm and tasty cored / seeded and diced
  • 1/4 cup olive oil
  • 1 tsp salt
  • 12 tbsp guacamole
  • 12 5 to 6 inches soft corn tortillas or 6 Soft Tacos


For the Margarita:

  • Moisten the rim of a chilled rocks glass and dip it in a dish of salt.
  • Shake all ingredients with ice and strain into the glasses.
  • Garnish with the wheel of lime.

For the Swordfish ceviche tostadas:

  • Prepare the ceviche: Cut swordfish into small squares. In a bowl combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
  • Drain and discard lime juice. Combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight.
  • Pre-heat your oven, and heat the tortillas using the broil function. Not more than a few minutes.
  • Allow to cool a few minutes.
  • Spread each tostada with guacamole. Top with the ceviche and serve.


I am not the spicy type but if you feel like it you can add a small jalapeno to the mix to heat it up!
If, like me, your favorite grocery store do not sell 5 to 6 inches soft corn tortillas - Just cut a classic size tacos using a cutter.