Tilapia ceviche tostadas with avocado and cucumber

Ingredients

For 1 serving

• Tilapia160 g
• Lime juice50 ml
• Tomatoes100 g
• Cucumber80 g
• Red onion30 g
• Jalapeño0.5
• Cilantro8 g
• Avocado60 g
• Corn tortillas3
• Extra virgin olive oil5 g
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Use very fresh tilapia that has been frozen beforehand, since lime doesn't truly cook the fish. Cut it into roughly 1 cm dice, put it in a glass bowl with the lime juice and a pinch of salt and leave it in the fridge for 20 minutes, until white and opaque.
2. Meanwhile heat a conventional oven to 200 °C. Brush the tortillas with the oil on both sides and bake them on a tray for 8 minutes, turning halfway, until crisp and golden.
3. Finely dice the tomatoes and cucumber and finely chop the red onion, deseeded jalapeño and coriander.
4. Drain off half the lime from the fish, add the vegetables and mix; adjust the salt.
5. Spoon the ceviche onto the tostadas just before serving so they stay crisp, and top with sliced avocado.