• Serves: 24
• Prep time: 25 min. + 6 hrs marinating
• Cook time: 5 min. if making chips + chill up to 18 hours

Nutritional Info
Per serving: 66.48 calories, 5.13 g protein, 3.60 g carbs, 0.88 g fiber, 3.68 g fat (0.55 g saturated)
• 1 pound very fresh boneless, skinless ocean fish fillets (like tuna, marlin, snapper or salmon) cut in 1/4-inch dice
• 1 cup fresh lime juice
• 1-1/4 cups seeded and chopped tomato
• 1/2 cup sliced pitted green olives (preferably manzanillo)
• 3 tablespoons chopped cilantro leaves
• 2 tablespoons finely chopped and seeded Serrano chiles
• 1/2 cup finely chopped onion
• 2 to 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 large (about 8 ounces) ripe avocado from Mexico, halved, pitted, peeled and diced
• 24 large flat tortilla chips (preferably housemade)
In a bowl, combine raw fish and lime juice. Cover and refrigerate until fish is no longer pink when broken apart, about 6 hours.

Drain in a colander, pressing gently to remove excess lime juice; return to bowl and refrigerate until ready to serve. In separate bowl, combine tomato, olives, cilantro and chiles. Place onion in a strainer; rinse under cold water; drain and add to tomato mixture. Just before serving, mix drained fish with tomato mixture and the olive oil. Taste and season with salt and sugar (if needed). Stir in diced avocado.

To serve, spoon a heaping tablespoon of the fish mixture on each tortilla chip; top each with a cilantro leaf, if desired. Arrange tostaditas on serving plates or a platter.