Ceviche Tostadas Recipe

• 1/2 cup freshly squeezed lime juice (from about 8 medium limes)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh cilantro
• 2 medium jalapeno peppers, stemmed and cut into 1/4-inch rings
• 1/4 pound sea scallops, tough opaque muscle removed (if attached) and medium dice
• 1/4 pound skinned red snapper fillets, pin bones removed and medium dice
• 1 cup cored, Roma tomatoes (about 3 medium)
• 1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced
• 1/3 cup finely chopped shallots (about 2 medium)
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup pickled jalapenos, drained and coarsely chopped
• 2 tablespoons capers, drained
• 4 tostada shells
• 1/2 medium avocado, cut lengthwise into 8 slices
• 2 tablespoons finely chopped fresh cilantro
• 1 medium lime, cut into 8 wedges
• Hot sauce, for serving (optional)

1. Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine.
2. Stir in the jalapenos and set aside.
3. Add the scallops and snapper to the marinade and stir to combine.
4. Let the seafood marinate until firm and opaque, about 5 minutes.
5. Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapenos, and capers in a large nonreactive bowl.
6. When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapenos and marinade in the bowl.
7. Stir to combine.
8. (If you want more heat, remove the fresh jalapenos from the marinade, coarsely chop, and add to the ceviche.)
9. Divide the ceviche among the tostada shells and top each with 2 avocado slices.
10. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).

freshly squeezed lime juice, extravirgin olive oil, fresh cilantro, jalapeno peppers, tough opaque, red snapper, tomatoes, spanish green olives, shallots, fresh cilantro, pickled jalapenos, capers, tostada shells, avocado, fresh cilantro, lime, sauce

Taken from www.chowhound.com/recipes/ceviche-tostadas-29561 (may not work)