Cook along with a pro chef as he makes ceviche tostada for less than $10

Going out to eat can become pretty pricey, so why not cook restaurant-quality food at home? In this episode of ITK: $10 Fine Dining, NYC chef Javier Zuniga (@javierzuniga) of Caleta in the East Village shows us how we can create a simple yet showstopping dish of ceviche tostada. And the best part is that this meal will cost you less than $10 per serving. Here’s how to make fluke ceviche tostada:


  • 1 cucumber

  • 1 shallot

  • 3 to 4 ounces fluke, diced

  • Olive oil

  • 1 lemon

  • Salt

  • 1 tostada

  • Fresh dill

  • Lemon zest

For the aioli:

  • 2 eggs, separated

  • Neutral oil, like canola oil

  • 3 ounces yuzu kosho


1. To make the aioli: Whisk the egg yolks while slowly adding the neutral oil until the mixture reaches a thick consistency. Then add in yuzu kosho

2. Separate 1/4 of the cucumber from the rest and slice this piece in half. Heat a cast iron pan until it is very hot. Place cucumber pieces into the pan to char. While this is charring, cut the rest of the cucumber into thin slices. Slice the shallot the same way, then separate the layers. Remove the charred cucumbers from the pan and cut into bite-size pieces.

3. Place the bite-size cucumbers and diced fluke into a bowl and dress with a splash of olive oil and juice of one lemon. Season with salt and combine.

4. To assemble: Spread aioli on the tostada, then spoon on the cucumber-fluke mixture. Place shallot pieces, cucumber rounds, fresh dill and lemon zest on top.

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