Summer Ceviche Tostadas
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Summer Ceviche Tostadas
Yield: 4 servings
Dice the fish into ¼ inch pieces and place in a bowl.
Squeeze enough fresh lemon and lime juice to completely cover the fish.
Add 2–3 healthy pinches of Kosher salt, stir and refrigerate for 2–4 hours. Make sure the fish is no longer translucent in the center if you’re not using sashimi-grade.
After marinating, strain the ceviche and mixed in the diced red onion, avocado and fresh cilantro. Serve on top of a toasted tortilla.
Fresh squeezed orange juice is also quite tasty to add to the marinade mixture!
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Based on: Summer Ceviche Tostadas by Foodista
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