Tilapia Ceviche

Preparation:

Put the tilapia in a medium bowl.

Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice.

Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste.

Add the clam-tomato juice and the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche.

Arrange the avocado slices on the top of the ceviche and serve immediately with the lime wedger alongside.

Ingredients:

• 2 pounds tilapia fillets, finely diced
• 1 cup lime juice (about 9 limes Persian limes)
• ½ cup seeded chopped tomato
• ½ cucumber, peeled, seeded and finely diced
• ½ cup finely chopped fresh onion
• ¼ cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• ½ cup clam-tomato juice (recommended: Clamato), optional.
• 1 tablespoon bottled hot sauce (recommended: Huichol) optional
• 1 serrano chile, optional
• Grilled Tostadas, recipe follows, or 6 purchased tostadas
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced.
• 1 lime cut into wedges
• 6 corn tostadas