2 filets of Sierra, Pargo, Wahoo, Tuna or Dorado diced into tiny cubes
3 tomatoes diced into cubes
1 cup shredded carrots

1 small can or bag of green olives chopped into cubes (save juice to add to mixture later)

A handful of chopped cilantro (to taste)
1 - 3 canned chilies in escabeche chopped in pieces (depending on your chili tolerance and be sure to save the juice for your next Bloody Mary)
1 onion diced finely
2 tablespoons olive oil
3 tablespoons Soya sauce
10 - 15 limes

Add the juice of the limes to the diced fish and let this mixture sit for an hour.  Add the rest of the ingredients and let it sit for another hour.  Serve on tostadas and top with chopped avocado. 

Nicole assures us that the fish is not raw, she says that the lime juice actually cooks it and   when we asked her how this happens, she told us to look it up on the Internet.