Tostadas de Ceviche de Pescado

Cut the tilapia into small cubes. In a bowl, add the tilapia, season with your favorite seafood seasoning, add the lime juice and Marisquera sauce. Cover and refrigerate until the fish is firm and opaque (this can take 30 minutes to 1 hour depending on the thickness of the fish). Drain most of the marinade from the fish. Then add the diced tomatoes, cucumber, finely diced onion, finely chopped serranos, finely grated carrot, finely diced celery, and chopped cilantro. Add the Clamato, season with salt and pepper to taste, and mix everything together. To serve, pile the ceviche onto a crispy tostada, top with fresh avocado slices, and finish with more El Yucateco Red Marisquera Sauce.