Ceviche..my way!

What youll need:

Fish filets, either a white fish like tilapia or red snapper is best
bay scallops (this was the hubbys contribution, frist time ive tried it!)
2 lemons, 4 limes
red onion sliced or diced
tomato
cilantro
avocado
salt and pepper to taste
tostadas
mayonaise
tapatio or valentino chile

chopped up fish in about half bit sized pieces, place in a bowl
if adding scallops i would half them
slice onion and add to bowl
add dash of salt and pepper
squeeze lemon and limes to coat fish
place everything in a large freezer zip lock bag and place in fridge,

essentially the fish is cooked in the acid of the lemon and lime juice, you can tell when its ready when the fish turns white, typically about 2 hours, but if you are weary you can wait a bit longer ;)

diced your tomato and avocado and chop up cilantro and throw it all in a bowl
add the freezer bag contents to the bowl and toss together and viola! CEVICHE!!
take your tostada and lightly spread some mayonaise on top (just a thin layer)
add a couple helpful spoonfuls of ceviche to toastada
drizzle with chile, garnish with a bit more cilantro
pair with an ice cold corona, dos equis or margarita (always on the rocks!!)
start crubbing!

for the vegetarian recipe scratch the fish and scallop options and replace with:
diced mango
squash (i would dice then either poach or steam)
roasted bell peppers (diced)

ENJOY!