In Mexico, a tostada is a small crisp tortilla garnished with a topping, served as an hors d’oeuvre. Here a ceviche mixture is used for the topping.
The tortilla should be dipped into hot oil for a few seconds to make it like a chip: sturdy and crisp so that it can be picked up with the fingers. Place the topping on only at the last minute so that the tostadas don’t become soggy.
- chop the white fish and/or scallops with a knife; raw fish doesn’t stand up to a food processor blade!
- chop the onion and tomato into small dice;
- in a bowl, combine the fish, onion and tomatoes; season with salt and pepper; drizzle with olive oil and lime juice; marinate at least one hour;
- fry the tortillas for a few seconds until crisp and golden;
- place on paper towels, then transfer to a plate;
- top with the marinated fish mixture; garnish with a slice of avocado.
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