Halibut Ceviche on Tostadas

Bright, briny, and a little fiery — this ceviche is all about freshness and crunch.

Ingredients

• 1 lb super fresh halibut, bloodline and skin removed, cut into ½-inch pieces

• 1½ cups fresh lime juice (squeeze by hand to avoid bitterness)

• 1 teaspoon agave

• 2 garlic cloves, minced

• 1–2 jalapeños, finely chopped (leave some seeds for extra heat, optional)

• ½ red onion, thinly sliced

• ½ bunch cilantro, stems removed, finely chopped

• 1 cup tomatoes, diced, seeds removed

• 1 teaspoon dried oregano (rub between your hands to break into powder)

• 1 avocado, sliced (for serving)

• Salt, to taste

Instructions

1. Marinate the Fish
   In a bowl, combine halibut, lime juice, agave, garlic, jalapeño, and ½ teaspoon of salt. Cover and place in the fridge for 45 minutes to 1 hour. The fish is ready when it turns opaque and firm.

2. Make the Mix
   In a separate bowl, mix the red onion, tomatoes, and cilantro. When the fish is done marinating, drain slightly if needed and fold everything together. Add oregano and more salt to taste.

3. Serve
   Spoon ceviche onto crispy tostadas and top with slices of avocado. Don’t forget a splash of your favorite hot sauce.