Servings | 8 |
---|---|
Preparation Time | 30 Minutes |
Cook Time | 0 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Tilapia; Tomatoes; Cucumber |
Category | Seafood; Fruit; Vegetables |
Meal | Lunch; Dinner |
Type | Appetizer; Main Dish |
Cuisine | Caribbean; Latin American |
Diet |
2 pounds tilapia fillets, sushi-grade, finely diced
14 limes, cut in half
1 lime, cut into wedges
1/2 cup chopped, seeded tomato
1/2 cup chopped, seeded cucumber
1/3 cup red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
Salt and black pepper
1/2 cup clam-tomato juice
1 tablespoon hot sauce
8 tostadas
Low-fat mayonnaise, to taste
1 avocado, peeled, pitted, thinly sliced
Squeeze the juice from the lime halves into a medium bowl. Add the diced tilapia and gently mix. Refrigerate for 15 minutes to allow the lime to cook the fish. When the fish is white throughout, it is cooked. Drain the lime juice and discard.
Place the tilapia in a bowl and add the chopped tomato, cucumber, onion, and cilantro. Season with salt and pepper and add the clam-tomato juice and the hot sauce to taste.
Spread each tostada with mayonnaise and ceviche. Arrange the avocado slices on top, garnish with the lime wedges, and serve.
Calories: 257 cal
Total fat: 8g
Saturated fat: 2g
Cholesterol: 76mg
Sodium: 85mg
Carbohydrate: 22g
Fiber: 7g
Protein: 33g