For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.