Rockfish Ceviche Tostadas Recipe – Sunset Magazine

Ingredients

• Ceviche
• 1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
• About 3/4 cup fresh lime juice (from 6 or 7 limes)
• 1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
• 1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
• 1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
• 2 or 3 serrano chiles, minced
• 1/2 cup chopped cilantro
• About 1 tbsp. kosher salt
• To finish
• 8 (6 in.) tostada shells
• 1 1/2 to 2 large avocados, sliced lengthwise
• 1 teaspoon pepper