• 3 lbs of basa fillet
  • 2 lb of roma tomato
  • 2 white onions
  • 4 jalapeno peppers
  • 32 oz lemon juice
  • Cilantro bunch
  • 1 tablespoon of salt
  • 1 pinch of ground oregano
  • Tostadas


  1. We start by chopping the basa fillet into small pieces. We add lemon juice, salt, oregano, and mix well.
  2. Now, we cover it and put it in the refrigerator for 4 hours allowing it to cook in the lemon juice.
  3. Chop the onion, tomatoes and jalapeños into small cubes. And to give it an even richer flavor, I recommend adding chopped cilantro.
  4. Once the 4 hours have passed, we remove the fish from the refrigerator, add the chopped vegetables and add salt to taste.
  5. Finally, place the ceviche on tostadas and serve.