By Chay Land


1 pound Sole Fillets cut into ½ inch pieces 
1 ½ cups freshly squeezed lemon juice 
1 small onion very finely chopped 
4 tablespoons olive oil 
½ teaspoon dried oregano 
8 ounces chopped tomatoes 
4 Serrano chilies finely chopped 
2 tablespoons chopped fresh cilantro 
Salt and pepper
Tapatio Hot Sauce 
Fresh cilantro and avocados for garnish

Place the Sole into a glass dish and pour in the lemon juice completely covering the fish. Cover and chill for approximately 6 hours. Stir the fish occasionally; checking for opaqueness which will indicate the fish is cooking. Once all of the fish is opaque, remove it from the dish, reserving the lemon juice for later use. 

In a larger bowl, combine the chilies, peppers, onions, olive oil, oregano, cilantro and tomatoes. Add salt, pepper and Tapatio Hot Sauce to taste. Pour the lemon juice that was reserved over the sole and mix all ingredients together. 

Cover the bowl and place into the refrigerator for approximately 1 hour. Allow the Ceviche to stand at room temperature before serving. Serve on tostadas, garnish with cilantro and avocado if desired