Ceviche Verde Med Pepitas

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1. 1
   Preheat oven to 375°. Arrange 6 corn tortillas in a single layer on a baking sheet. Brush with 1 Tbsp. plus 1½ tsp. avocado oil and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on both sides.
2. 2
   Bake tortillas until starting to dry out, 5–7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–7 minutes more.
3. 3
   In a small bowl, cover 1 small red onion, thinly sliced (about 1 cup), with cold water to remove some of the onion’s sharpness, about 20 minutes. Drain well and reserve.
4. 4
   Meanwhile, cut 1 lb. skinless fillet mild white fish, such as halibut or sea bass, into ⅓" pieces (about the size of a large navy bean). Transfer to a large bowl and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
5. 5
   Purée 2 serrano chiles, stemmed, seeded, ½ cup fresh lime juice (from about 5 limes), ⅓ cup lightly packed chopped cilantro, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. mint leaves (from about 2 small sprigs), ¼ cup unsalted roasted pepitas, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth and creamy, about 2 minutes. Pour salsa over fish and season with freshly ground black pepper.
6. 6
   Add onions to fish along with 1¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers). Chill ceviche at least 10 minutes or up to 30.
7. 7
   Toss remaining ¼ cup unsalted roasted pepitas with ceviche until combined. Top with 1 avocado, quartered, sliced lengthwise ¼" thick and whole cilantro leaves (if desired).
8. 8
   Serve ceviche on tostadas (about ¾ cup ceviche per tostada). Top with remaining 1 avocado, quartered, sliced lengthwise ¼" thick.