Daily Ceviche Marinade with Tostadas
Ingredients
For the marinade:
- 2 cups small-diced fresh fish
- 1 cup crushed yellow tomatoes
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 4 tablespoons oil
- ½ teaspoon salt
- Optional: 2 tablespoons chopped fresh cilantro
For the tostada topping:
- 6 pieces thin shaved red onion
- 3 pieces sliced jalapeño
- 6 pieces diced oranges
- 5 pieces diced avocado
- 1 teaspoon diced cucumber
- Season with salt and a little hot sauce.
Instructions
- In a medium bowl, combine all ingredients for the marinade with the fish. Marinate for at least 4 hours in the refrigerator.
- Making tostadas at home is very simple. Preheat oven to 425°F. Brush the corn tortillas with a little oil. Place them on a rack and bake until golden brown. Season with salt when they come out and let them cool to room temperature.
- Place one tostada on six plates. Divide marinated fish among them.