Fish and Shrimp Ceviche Tostadas

Ingredients

• 1 pound skinless halibut or snapper fillets, cut into 1/4-inch pieces (about 2 1/2 cups)
• 1 pound raw large shrimp , peeled, deveined, and cut into 1/2-inch pieces
• 1 cup fresh lime juice (from 8 limes), plus lime wedges, for serving
• 1 1/2 cups chopped cherry tomatoes
• 1/2 cup finely chopped red onion
• 1 medium carrot , finely chopped (about 1/3 cup)
• 1/3 cup finely chopped fresh cilantro
• 2 serrano chiles , stemmed, seeded, and finely chopped (about 2 tablespoons)
• 1 tablespoon fine sea salt
• 1 to 2 fresh habanero chiles
• 1/2 teaspoon grated lime zest plus 1 tablespoon fresh lime juice
• 1/2 teaspoon fine sea salt , plus more to taste
• 1/4 teaspoon black pepper
• 1 cup mayonnaise
• 12 corn tostada shells
• 1 large avocado , thinly sliced

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