Ceviche Tostados with California Avocado

Serves: 12


4 lb. cod filet 1/2" dice
2 tomatoes halved, seeded, cut into thin strips
1 red onion thinly sliced
2 bunches cilantro, (4 cups) roughly chopped
2 tsp. dried oregano
1 tsp. ground black pepper


4 ripe, Fresh California Avocado, seeded, peeled and mashed
As needed Lime juice
24 crispy 6-inch corn tostados
2 hearts of romaine 4 cups cut into shreds

Leche de Tigre

Pickled jalapeno peppers

Leche de Tigre (Yield: 4 cups)

2 cups lime juice
2 habanero peppers charred
2 cups garlic cloves
1/2 cup cilantro stems
1 cup red onion roughly chopped
1/2 cup salt
2 Tbsp. sugar

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.