Kathie Oh's Recipe

**Seafood Tostadas**

Category: entrees

1 lb. California seafood*
6 tostada shells, or 6 corn tortillas crisped in oven
1 head romaine lettuce, shredded
1/2 bunch cilantro, finely chopped
1 cup cucumber, chopped
1 cup bell pepper (red, yellow, or green), chopped,
1-1/2 cup cooked white rice, mixed with 1/2 tsp. salt, pepper, juice of 1 lime.

Garnish:
Lime wedges
Chiles
Guacamole
Black olives
Low fat sour cream or yogurt

Guacamole:
2 ripe avocados, cubed
2 large tomatoes, diced
2 lg. red onions, finely chopped
1 clove garlic, minced
2 jalapeño or serrano chiles, minced
1/2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. each salt and pepper (to taste)
Juice of 2 limes
Toss all ingredience, serve with tostadas

* This recipe works well for many types of seafood, including California halibut, white seabass, swordfish, shark or pink shrimp. Cook or grill fish as desired. Or you may use leftovers.



wine of choice:
Sauvignon Blanc.