Pear and Octopus Ceviche Tostadas

Pear and Octopus Ceviche Tostadas

25 Prep Time
4 Servings
Ceviche is a popular international dish prepared in a variety of ways throughout Mexico. This recipe combines sweet ripe Anjou pears with chopped octopus, tomato and onion to create the pear-fect tostada. Recipe and images by USA Pears Mexico
  • 2 Anjou and Red Anjou pear, diced
  • 2 pounds octopus, cooked and cut in small pieces (about 1 kg)
  • 1 tomato, diced and seedless
  • ½ cup red onion, chopped
  • 1 pinch powdered ginger
  • ½ cup rice vinegar
  • 1 tablespoon peanut oil
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • ½ cup cilantro, chopped
  • Tostadas


In a small bowl mix the ginger, rice vinegar, soy sauce and both oils; mix well.  Incorporate the octopus, tomatoes, onion, pears and cilantro; mix well.  Serve on top of tostadas.

  • Serving Size: 8 oz
  • Calories: 400
  • Fat: 13g
  • Carbohydrate: 34g
  • Dietary Fiber: 3g
  • Protein: 37g

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