Ceviche Tostadas

Ingredients

• 8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells
• Vegetable oil for frying
• 1 pound orange roughy, red snapper or other fish fillet
• 1 ¼ cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice
• 1 tablespoon salt
• ½ teaspoon dried oregano
• 2 heaping tablespoons cilantro, coarsely chopped
• ¼ red onion, thinly sliced
• 1 medium tomato, diced
• Freshly ground black pepper to taste
• Hot sauce (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    615 calories; 46 grams fat; 3 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 8 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 68 milligrams cholesterol; 1607 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 tostadas

Preparation

1. To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
2. Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.