In a blender, combine avocado, coconut milk, garlic, cilantro, jalapeno, lime juice, and salt. Blend until smooth and airy. Hold refrigerated for service.
In a bowl, combine red onion, olive oil, lime juice, and salt. Toss until onions are well coated. Hold refrigerated for service.
In a bowl, combine lime juice, lemon juice, and Cholula Green Pepper Hot Sauce. Mix well and add fish. Toss until fish it well coated. Cover and refrigerate at least 3 hours or until seafood is opaque, turning occasionally. Hold refrigerated for service.
Set fryer to 350°F. Drop tortillas in fryer and place fryer basket over top to keep tortillas flat. Fry until golden brown and drain.
Season tortillas on both sides with Chili Lime Rub. Hold room temperature for service.
For each serving, spread with 3 tablespoons of avocado mousse over one side of 1 seasoned tortilla. Plate as desired and top with 2 ounces ceviche.
Garnish with 4 grapefruit segments, 1 radish slice, 1 tablespoon red onion, and 1 teaspoon cilantro. Serve chilled.
For a different take on this dish cut tortillas into wedges before frying and use ingredients for ceviche nachos!
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