Trying to watch your waistline? Tostadas offer all the flavor of Mexican food without the guilt. They’re light and crunchy, plus, you can top them with as many veggies as you want. I like to top them with the ingredients most folks would toss in their salads, but I’m curious to find out how Sheri’s Summer Ceviche Tostadas taste.

The title is fitting, considering she marinates the fish, or shrimp and scallops, in the summery juices of a lime, lemon, and orange. The citrus not only gives the sea food a light fruity flavor, but it also cooks the fish while it marinates for at least 3 hours, as Sheri specifies in her blog Foodista. So how do you know when the fish is actually safe to eat? Sheri says you’ll be able to gobble it up once it’s no longer translucent in the center. Take a look at the photo displayed on her blog to see how she put the sea food and veggie filled tostadas together.

What to do with the leftover avocado from last night’s guacamole? Use it to make Sheri’s Summer Ceviche Tostadas! Even if you don’t have scallops or shrimp, Sheri says almost any other fish will do just fine :).