When I lived in Ecuador ceviche was a very traditional dish that the Ecuadorians were always promoting. In Ecuador it is mainly shrimp, onion, and lots of tomato and tomato sauce. Not being a huge tomato fan, I think I only found 1 ceviche that I actually liked. Well, thankfully the caribbean and Mexican coast also serve ceviche as a native dish and there's a little bit more to it. I tried this Mexican version and LOVED it! It's very light, so be prepared to eat about 5 tostadas and don't feel bad about it! It's is such a healthy meal! I couldn't think of anything that would go well as a side dish, so I filled up on the main dish and just kept going back for more! Here's the recipe:
[I let mine marinate for about 7 hours... the longer the better. Stir every couple of hours in order to keep the flavors even. Since avocados are touchy, I added them about an hour before dinner so they would be fresh. Also, I learned in Ecuador that if you let cilantro soak in water, it releases the flavor. So, I always soak mine or at least rinse it off before chopping. ]
Enjoy this fresh treat! This would also be great as an appetizer, so serve it at your next party!