Ceviche Tostadas Puerto Vallarta

1 pound very fresh mackerel fillets or other saltwater fish fillets, such as grouper, halibut, striped bass, red snapper, or fluke, skinned, rinsed, and cut into 1 to 2 inch pieces

1 cup peeled and coarsely chopped carrots

1 cup fresh squeezed lime juice

1 jalapeño or serrano chile halved, seeded if desired, and finely chopped

2 tablespoons finely chopped white onion

3 tablespoons chopped cilantro leaves

½ teaspoon dried Mexican oregano

1 teaspoon kosher salt

Pinch of freshly ground black pepper

10 tostadas homemade or store bought

1 large ripe tomato thinly sliced

1 large ripe avocado halved, pitted, meat scooped out, and sliced

Directions at patijinich.com

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