Calphalon - Tilapia Ceviche

1 - 2 lbs. tilapia fillets, finely diced

1 c. lime juice (about 8 large limes)

1/2 c. tomato, seeded and chopped

1/2 cucumber, peeled, seeded and finely diced

1/2 c. onion, finely chopped

1/4 c. fresh cilantro, chopped

salt and freshly ground black pepper

1/2 c. clam-tomato juice, such as Clamato® (optional)

1 Tbsp. bottled hot sauce (optional)

1 serrano chile (optional)

grilled tostadas (put tortillas on a grill or grill pan and let them dry out until they are crunchy) or purchased tostadas

mayonnaise, for spreading

1 avocado, halved, pitted, peeled and thinly sliced

1 lime, cut into wedges

Place tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine.

Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 - 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice.

Add the tomato, cucumber, onion and cilantro. Season with salt and pepper to taste. Add the clam-tomato juice, the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche.

Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Tilapia Ceviche