Ceviche Tostadas Recipe

INGREDIENTS:For the marinade:1/2 cup freshly squeezed lime juice (from about 8 medium limes)1/4 cup extra-virgin olive oil2 tablespoons finely chopped fresh cilantro2 medium jalapeño peppers, stemmed and cut into 1/4-inch ringsFor the ceviche:1/4 pound sea scallops, tough opaque muscle removed (if attached) and medium dice1/4 pound skinned red snapper fillets, pin bones removed and medium dice1 cup cored, Roma tomatoes (about 3 medium)1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced1/3 cup finely chopped shallots (about 2 medium)1/4 cup finely chopped fresh cilantro1/4 cup pickled jalapeños, drained and coarsely chopped2 tablespoons capers, drainedTo serve:4 tostada shells1/2 medium avocado, cut lengthwise into 8 slices2 tablespoons finely chopped fresh cilantro1 medium lime, cut into 8 wedgesHot sauce for serving (optional)INSTRUCTIONS:For the marinade:Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside.For the ceviche:Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, about 5 minutes.Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)To serve:Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).