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Classic Avocado Ceviche Tostaditas



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1 lb. very fresh boneless, skinless ocean fish fillets, cut in 1/4-inch dice
1 cup fresh lime juice
1 1/4 cups tomato, seeded and chopped
1/2 cup sliced pitted green olives (preferably manzanillo)
3 tbsp. chopped cilantro leaves
2 tbsp. finely chopped seeded serrano chiles, or to taste
1/2 cup finely chopped onion
2 - 3 tbsp. olive oil
3/4 tsp. salt
1 tsp. sugar, optional
1 large ripe avocado from Mexico, peeled, pitted and diced (about 8 oz.)
24 large flat tortilla chips, preferably housemade


  1. 1
    In a bowl, combine fish and lime juice. Cover and refrigerate up to 6 hours until fish is no longer pink (raw looking) when broken apart. Drain in a colander, pressing gently to remove excess limejuice (can be refrigerated for up to 18 hours at this point).
  2. 2
    For Tomato-Serrano Salsa: In a bowl, combine tomato, olives, cilantro and chiles. Place onion in a strainer; rinse under cold water and add to tomato mixture.
  3. 3
    To Finish the Ceviche: Just before serving, mix drained fish with Tomato-Serrano Salsa and the olive oil. Taste and season with salt and sugar (if needed). Stir in diced avocado.
  4. 4
    To Plate: Spoon a generous tablespoon of the fish mixture on each tortilla chip; top each with a cilantro leaf, if desired. Arrange Ceviche-Avocado Tostaditas on serving plates or a platter.


Author: Geno Bahena, Chilpancingo, Chicago

Tangy Grilled Fish Tostaditas: Substitute grilled flaky fish such as snapper, mahimahi or sea bass. Break fish into small chunks and mix with Tomato-Serrano Salsa, 2 to 3 tbsp. fresh lime juice and salt to taste. Assemble tostaditas as directed above.

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