Tilapia Ceviche - cooking recipe

Ingredients

2 lbs tilapia fillets, sushi-grade, finely diced
15 limes (14 halved, 1 cut into wedges)
1/2 cup chopped seeded tomatoes
1/2 cup chopped seeded cucumber
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
salt & freshly ground black pepper
1/2 cup Clamato juice (I used shrimp-tomato juice optional) (optional)
1 tablespoon bottled hot sauce (I used Tapatio and Cholula) (optional)
tostadas
mayonnaise (optional)
1 avocado, halved pitted, peeled, and thinly sliced (if serving with chips, diced)

Preparation

Place the tilapia in a medium bowl. Squeeze the juice from the lime halves over the fish and mix gently to combine. Chill in the refrigerator until the fish is white throughout, about 15 minutes.
Drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Mix the tomato, cucumber, onion, and cilantro with the fish. Season with salt and pepper to taste. Add the clam-tomato juice and the hot sauce, if desired.
Spread the tostadas generously with mayonnaise.Top the tostadas with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately, with the lime wedges alongside.