Cauliflower Ceviche Tostada

4 Whisk the lime juice, olive oil, salt, agave and black pepper together in a large bowl.
0 Add the cauliflower, bell pepper, cucumber, onion, and cilantro to the large bowl with the lime juice and stir to combine and coat well.
5 Additional salt to taste if desired.
1 Cover and store refrigerated for 4 hours.
2 Heat a pan over medium heat. Once the pan is hot, add about 2 teaspoons of avocado oil. When the oil is hot, fry the corn tortillas on each side for about 1 to 2 minutes until lightly crisped. Blot excess oil with paper town once it's done.
3 Spoon the cauliflower ceviche mix onto the tortilla and enjoy!