A simple delicious Ceviche recipe with fresh fish, cucumber, tomatoes chilies, lime, cilantro, and optional avocado.
To Serve: Serve ceviche in a big bowl with chips on the side, or as mini tostadas (on a round chip or homemade) or make ceviche tacos or ceviche lettuce cups.
Serve ceviche in small appetizer cups or shot glasses with a mini fork.
To make crispy mini tostadas: lightlyspray mini corn tortillas ( 3 inch tortillas) with olive oil and season generoulsy with salt. Bake in a 300 F oven on a sheet pan until crisp (not chewy, but crisp like a cracker) about 25 -30 minutes, turning halfway through. Let cool completely.
Or plate it up with a little Avocado Sauce as a salad course.
Optional Avocado sauce:
To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.
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