For the Ceviche:

• ½ lb kampachi or any fresh, firm white fish

• 1 garlic clove, peeled

• 5-10 piquín chile

• 1 ½ tbsp Maggi sauce

• 1 ½ tbsp Worcestershire sauce

• 1 ½ tbsp soy sauce

• 3 tbsp fresh lime juice

• Salt, to taste

To Garnish:

• ½ cucumber, sliced or julienned

• ½ avocado, sliced or diced

• Fresh cilantro, whole leaves or chopped, to taste

To Serve:

• Tostadas