Mango Habanero Ceviche Tostadas: The Best Summer Treat
Delight in the vibrant flavors of Mango Habanero Ceviche Tostadas, a refreshing and spicy summer dish perfect for gatherings.
Equipment
- Mixing bowl
- Serving platter
- knife
- cutting board
Ingredients
For the Tostadas
- 8 pieces Tostada shells Crispy and sturdy, they hold the delicious toppings perfectly.
- 1/4 cup Fresh lime juice Adds zesty acidity, enhancing the overall flavor.
- to taste Salt Elevates flavors; adjust to your preference.
For the Ceviche
- 2 medium Ripe mango Sweetness and juiciness are key; use fresh, firm mango.
- 1 medium Habanero pepper Provides that signature heat; wear gloves when handling.
- 1/4 cup Fresh cilantro Adds a bright, herbal note; chop and add before serving.
- 1/4 cup Red onion Finely chopped to mellow its bite.
- 1 medium Tomato Diced to add juiciness and vibrant color.
- 1/2 medium Cucumber Adds a refreshing crunch.
- 1 medium Avocado Cut just before serving to prevent browning.
Instructions
How to Make
- Start by laying out your crispy tostada shells on a serving platter.
- Carefully chop the ripe mango, cucumber, tomato, red onion, and habanero into bite-sized pieces.
- In a mixing bowl, combine the chopped ingredients with lime juice and salt.
- Fold in the chopped cilantro for a burst of freshness.
- Generously spoon the ceviche mixture onto each tostada shell.
- Slice the avocado and add pieces on top of the ceviche.
- Serve immediately for the best crunch and freshness.
Notes
For best flavor, let the ceviche mixture rest for 10-15 minutes before serving. Optional garnishes include extra cilantro or lime wedges.