Tostadas de Ceviche

Ingredients

Lettuce

2 cups, shredded

Tostada shells

8

Black pepper

to taste

Salt

to taste

Jalapeno

1, finely diced

Avocado

1, diced

Cilantro

1/4 cup, chopped

Red onion

1/2 cup, diced

Tomatoes

1 cup, diced

Lime juice

1/4 cup, freshly squeezed

Shrimp

1 cup, peeled and deveined

White fish fillets

1 cup, diced (e.g., tilapia or cod)

Instructions

1. In a medium bowl, combine the diced white fish and shrimp. Pour the lime juice over the seafood to marinate, allowing it to 'cook' for about 15 minutes. The acid in the lime juice will change the color of the seafood, indicating it is ready.
2. Add the diced tomatoes, red onion, cilantro, avocado, jalapeno, salt, and black pepper to the marinated seafood. Gently mix to combine, ensuring the ingredients remain intact.
3. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld together and the seafood to become fully marinated.
4. Preheat your oven to 350°F (175°C). Place the tostada shells on a baking sheet and heat them in the oven for about 5 minutes, or until they are crispy and golden.
5. To assemble, lay a generous amount of shredded lettuce on each tostada shell as a bed for the ceviche.
6. Top each tostada with a generous portion of the ceviche mixture, ensuring each bite is packed with flavor.
7. Serve immediately, garnished with extra cilantro or lime wedges if desired. Enjoy your refreshing Tostadas de Ceviche!