Ceviche tostada with coconut, coriander, chilli and lime juice
For a delicious Mexican-style lunch, try these delectable seabass and coconut tostadas with fresh herbs and a zesty lime twist
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
225g sea-bass, skinned and diced into 1cm cubes
juice of 5-6 limes
1-2 tbsp coconut milk
1 tbsp olive oil
a pinch of salt
½ red onion, finely diced
4 plum tomatoes, peeled, deseeded and diced into 1cm cubes
1 garlic clove, finely chopped
1 habanero chilli, de-seeded finely sliced
4-5 radishes, finely sliced
1-2 tbsp coriander, roughly chopped
½ avocado, sliced
Maldon salt
black pepper
12 soft corn tortillas
corn oil for cooking
Method
Place the fish in a glass bowl, adding the lime juice and coconut milk. Cover and refrigerate. You can eat it right away if you like the fish raw or let it cook for an hour or two and for more well done. Drain the fish of most of the liquid.
Add the onion, garlic, chilli, tomatoes, radishes and coriander. Gently mix together and season with salt and pepper. If using bought tortillas cut them down to a smaller size, about 8cm wide.
Heat the corn oil in a frying pan and fry the tortillas until golden and crisp. Remove from the pan and drain on kitchen paper. Put a tablespoon full of ceviche on each tostada and a slice of avocado and sprinkle with a little extra coriander.
This recipe is from Mexican Food Made Simple by Thomasina Miers, published by Hodder & Stoughton
