By Yanni- www.fishermansbelly.com
Crudo Ceviche Tostadas (4-6 tostadas)
1/2 lb yellowtail (at least 7 day frozen) cut into small pieces
2 chilaca peppers thinly sliced rounds
1 medium sized red onion thinly sliced
1 habenero thinly sliced (used as garnish)
6 limes juiced
1 tablespoon coarse sea salt
1 tablespoon black pepper
1 tablespoon Tajin Seasoning (available on amazon, http://amzn.to/2yIijTv)
Tostada Shells
1. Add the red onions, chilaca, cut fish into a mixing bowl. Add the lime juice, salt, pepper and Tajin seasoning and mix.
2. Immediately serve on tostada shells, then garnish is sliced habenero.
