Halibut Ceviche On Tostadas
1lb super fresh halibut remove bloodline and skin, cut into 1/2-inch pieces
1 1/2 cup fresh lime juice, it’s better to squeeze by hand to avoid the bitter taste of the rind
1 teaspoon agave
2 garlic cloves minced
1–2 jalapeños, chopped fine (optional: leave some seeds for an extra kick)
1/2 red onion, sliced thin
1/2 bunch cilantro, stems removed and finely chopped
1 cup tomatoes, diced seeds removed
1 teaspoon of dried oregano (take oregano between hands and over a bowl rub them together to break the oregano into powder)
1 avocado, cut into slices for serving
Combine halibut, lime juice, agave, garlic, jalapeño, and 1/2 teaspoon salt in a bowl and place in the fridge for 45 minutes to an hour. You will be able to tell when the fish is done as it will change color and will be less transparent and will be slightly firmer to the touch.
Meanwhile combine red onion, tomatoes, and cilantro in a bowl. When the fish is done, combine all ingredients together. Season with salt to taste. Ceviche is best served on top of tostadas with sliced avocado.
Oh and don’t forget the hot sauce!