Tlayuda con Ceviche

Tlayuda con Ceviche is a vibrant Mexican dish featuring a large, crispy corn tortilla topped with fresh ceviche, making it a delightful blend of flavors and textures. It's a perfect Paleo-friendly pizza alternative, bursting with the freshness of citrusy fish and crunchy vegetables.

Ingredients

• Corn tortillas - 2 large
• Fresh white fish (such as tilapia or sole) - 200 grams, diced
• Lime juice - 60 ml (about 4 limes)
• Red onion - 50 grams, finely chopped
• Tomato - 1 medium, diced
• Cilantro - 15 grams, chopped
• Avocado - 1 medium, sliced
• Jalapeño - 1 small, finely chopped (optional)
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium bowl, combine the diced fish and lime juice. Cover and refrigerate for about 15-20 minutes, until the fish is opaque and 'cooked' by the acid.
2. While the fish is marinating, prepare the tlayuda base. Heat a large skillet over medium heat and lightly toast the corn tortillas on both sides until they become crispy, about 2-3 minutes per side. Remove and set aside.
3. In the same bowl with the marinated fish, add chopped red onion, diced tomato, cilantro, jalapeño (if using), olive oil, salt, and pepper. Mix well to combine.
4. Top each crispy tortilla with the ceviche mixture evenly, allowing the juices to soak into the tortilla slightly.
5. Garnish with sliced avocado on top of each tlayuda and serve immediately.

Nutrition

• Calories: 380
• Protein: 25 g
• Carbs: 36 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from fresh fish, supporting heart health.
• Rich in vitamins and minerals from fresh vegetables and herbs, promoting overall wellness.

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