Tilapia Ceviche

• 2 pounds sushi-grade tilapia, finely diced (see Tips, page 23)
• 15 limes: 14 halved, 1 cut into wedges
• 1/2 cup chopped seeded tomato
• 1/2 cup chopped seeded cucumber
• 1/3 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• 1/2 cup clam-tomato juice (such as Clamato; optional)
• 1 tablespoon bottled hot sauce (such as Huichol; optional)
• Grilled tostadas (see Tips, page 23)
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced

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

tilapia, tomato, cucumber, onion, fresh cilantro, salt, clamtomato juice, hot sauce, mayonnaise, avocado

Taken from www.epicurious.com/recipes/food/views/tilapia-ceviche-386934 (may not work)