Ceviche Tostadas

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.

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Ceviche Tostadas

  • 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.

 

 

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