For the ceviche
1 pound skinless white fish (halibut, tilapia, whitefish, snapper, bass are good options), cut into 1/2-inch cubes
1 small white onion, chopped into 1/4-inch pieces
1 1/2 cups freshly squeezed lime juice (from about 12 limes)
1 large jalapeño, stemmed, seeded and finely chopped
1 ripe, fat tomato, cored, seeded and cut into 1/4-inch pieces
1/4 cup loosely packed cilantro leaves, chopped
2 tablespoons extra virgin olive oil
1 teaspoon sugar
For the cilantro cream
3 cups loosely packed cilantro leaves
1 tablespoon freshly squeezed lime juice
1/2 cup mayonnaise
Freshly ground black pepper
1 avocado, halved, pitted, peeled, and sliced
In a large glass or stainless steel bowl, combine fish, chopped onions and lime juice. If the lime juice doesn’t cover the fish, you may need to squeeze in a little more. Cover the bowl and refrigerate until fish reaches the desired doneness (about 1 hour for medium-rare). Pour mixture through a medium-mesh strainer to remove all of the lime juice. Transfer cooked fish and onions back to the bowl and discard lime juice.
To the fish mixture, add jalapeño, tomato, 1/4 cup cilantro and olive oil, stirring to combine. Add sugar, then season to taste with kosher salt (I added just under 1 teaspoon). Refrigerate until ready to use (no longer than 2 hours).
Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
Spread a thin layer of cilantro cream on each tostada. Top with ceviche, a slice or two of avocado and a scattering of chopped cilantro.
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