Ceviche tostada with coconut, coriander, chilli and lime juice

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