Ceviche(Mexican Seafood Salad) - cooking recipe

Ingredients

1/2 lb. mild fish fillets (such as sole; uncooked)
1/2 lb. cooked shrimp meat
1/2 lb. crabmeat (imitation is okay)
6 to 8 lemons
1 medium to large cucumber
1 medium to large tomato
1 large carrot, grated
1/2 yellow onion or to taste
1 small can sliced olives
cilantro
tostados
hot sauce

Preparation

Tear fish fillets into small pieces and place in a glass bowl. Add shrimp meat and crab meat, also torn into small pieces. Squeeze juice from lemons over fish.
It should be enough to just cover the seafood.
Cover bowl and place in refrigerator for 1 1/2 to 2 hours.
Stir once or twice during refrigeration.
Peel cucumber and chop.
Place in a bowl.
Add chopped tomato, onion, grated carrot and cilantro to taste.
Add drained olives.
Drain fish and add vegetables.
Mix well.
Serve on Tostadas with a few dashes of hot sauce and some chopped cilantro.