Ingredients
- 2 pounds tilapia fillets, finely diced* see Cook's Note
- 1 cup lime juice (8 large limes)
- 1/2 cup seeded chopped tomato
- 1/2 cucumber, peeled, seeded and finely diced
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground pepper
- 1/2 cup clam-tomato juice (suggested: Clamato), optional
- 1 tablespoon canned hot sauce (suggested: Huichol), optional
- 1 serrano chile, optional
- Grilled Tostadas, recipe follows, or 6 purchased tostadas
- Mayonnaise, for distributing
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 lime, reduce wedges
- Grilled Tostadas:
- 6 corn tortillas
Directions
Place the tilapia inside a medium bowl. Pour the lime juice within the fish and blend lightly to mix. Cover with plastic wrap and chill within the refrigerator before the fish is white-colored throughout, about 15-20 minutes.
Remove in the refrigerator and drain from the lime juice, lightly squeezing the fish together with your hands. Discard the lime juice. Add some tomato, cucumber. onion. and cilantro. Season with pepper and salt, to taste. Add some clam-tomato juice and also the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top using the ceviche. Arrange the avocado slices on the top from the ceviche and serve immediately using the lime wedges alongside.
Grilled Tostadas:
Heat a grill or grill pan over medium heat.
Place the tortillas around the grill or grill pan. and allow them to dry up until they're crunchy. Purchased tostadas could be substituted.