Ceviche Tostada Stack

Dice the fish into 1/2-inch pieces. Place in a glass or ceramic bowl and pour lime juice over until completely submerged. Stir gently, cover, and refrigerate for 20–30 minutes until the fish turns opaque.

While fish cures, prepare vegetables: finely dice red onion, peel and seed cucumber then dice it, mince jalapeño, and chop cilantro. Keep each in a separate small bowl.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Fry tortillas one at a time for 30–60 seconds per side until crisp and golden, or toast them dry in a skillet for 1–2 minutes per side. Drain on paper towels.

Drain cured fish gently, reserving 2 tablespoons of the liquid. Return fish to the bowl and fold in diced red onion, cucumber, jalapeño, and cilantro. Season with salt and black pepper. Drizzle 1 tablespoon reserved lime liquid and 1 tablespoon olive oil over top.

Place one crispy tortilla on a plate. Layer with avocado slices, a dollop of crema, and a generous spoonful of ceviche mixture. Top with another tortilla and repeat layers, ending with ceviche, fresh cilantro, and a drizzle of crema.

Serve immediately while tortillas are still crisp. Accompany with lime wedges and hot sauce on the side.