Ceviche Tostadas

Ceviche Tostadas

Ceviche Tostadas

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • Mexican
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
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Ingredients
  • 2 pounds very fresh white fish, such as tilapia or red snapper
  • 6 tomatoes, diced
  • 1/2 bunch of cilantro, finely chopped
  • 1/4 of an onion, chopped
  • 8 ounces juice of about limes, or about 6. lemon or lime juice
  • 3 serrano chiles, stemmed and chopped
  • 3 tablespoons olive oil
  • salt to taste
  • Tostadas or tortilla chips to serve as accompaniment
Instructions

First you need to cut the fish into small pieces, like a centimeter dice. Put it all in the bottom of a large bowl. Next squeeze the juice from the limes (or lemon).

Pour the juice over the fish and stir well. The juice should cover the fish, if it doesn't, then add more.

Next add the tomato, onion, cilantro, serrano chiles, olive oil, and some salt to the bowl. Stir well. Your ceviche is now prepared, it just needs time to marinate. I recommend making it a day ahead of time, because I like the flavor of the end result better. If you must make and serve it on the same day, just be sure it is refrigerated at least 4 hours before serving.

To serve the ceviche, place it in a serving bowl with tostadas or tortilla chips on the side. You can spoon the ceviche on the tostadas, or dip the chips if you prefer. If you want, wedges of avocado make a nice garnish. Your ceviche will be chilled, fresh, and delicious. You can enjoy it with a glass of white wine, but my personal faves would be a Cadillac margarita, or an icy cold beer. Buen Provecho!

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