Ceviche Tostadas
Recipe Type: seafood
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 1 lb. boneless, skinless red snapper
  • juice of 6-8 limes
  • 1 small jalapeno, seeded and minced
  • 1 small bunch cilantro, chopped
  • ½ cup chopped white onion
  • 2 tomatoes, seeded & chopped
  • 3 Tblsp olive oil
  • 1 tsp sugar
  • salt to taste
  • 1 avocado, diced
  • blue corn tortilla chips
Instructions
  1. Cut the fish into a small dice. Place in a class bowl and pour the lime juice over the fish, using enough to completely cover it.
  2. Refrigerate for several hours until the fish no longer looks raw, about 2-3 hours (no longer than 6 hours).
  3. Drain off the lime juice using a colander and combine the fish with the remaining ingredients (except for the avocado) and season to taste with salt. Add the avocado just before serving.
  4. Serve in a martini glass on a plate with the tortillas chips around the base.
Recipe by Culinary Thymes at https://www.culinarythymes.com/ceviche-tostadas/