Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: Cinco de Mayo, Cooking Light, Dinner, Hors d'œuvre, Lunch, Main Courses, Mexican, Seafood, Side Dishes, Summer Fun, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
2 Pounds Diced Tilapia Fillets
1 Cup Lime Juice
½ Cup Seeded Chopped Tomato
½ Peeled/Seeded & Finely Diced Cucumber
½ Cup Finely Chopped Onion
¼ Cup Chopped Fresh Cilantro Leaves
Salt & Freshly Ground Pepper
1 Tablespoon Hot Sauce
1 Serrano Chile
6 Grilled Tostadas
1 Halved/Pitted/Peeled & Thinly Sliced Avocado
1 Lime Cut Into Wedges
Put the tilapia in a medium sized bowl. Pour the lime juice (about 8 limes) over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout. This should take about 20 minutes.
Remove from the refrigerator and drain off the lime juice. Gently squeeze the fish with your hands and discard the lime juice. Add the tomato, cucumber, onion and cilantro. Season with salt and pepper to taste. Add the hot sauce and chile.
To grill the tortillas heat a grill or grill pan over medium heat. Put the tortillas on the grill or grill pan and let them dry out until they are crunchy. If you would rather used readymade tostadas you can do that as well.
Top the tostadas generously with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Serves 6