Brad's wild ling cod, ahi, and heirloom tomato ceviche

Combine both types of fish and lime juice in a bowl. Refrigerate for a half hour. Stir often

Combine the rest of ingredients except toppings in another large bowl. Stir well.

After a half hour, fish should be opaque. Combine into other bowl including juice. Stir well. Refrigerate for a half hour.

Stir well again. Plate a tostada shell. Top with ceviche. Add cheddar and cotija. Drizzle with hot sauce. Serve immediately. Enjoy.