Kingfish ceviche tostada

This dish makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

  • 400 gm sashimi-grade kingfish, cut across the grain into 5mm slices
  • ½ white onion, finely chopped
  • ½ jalapeño, finely chopped
  • Juice of ½ orange
  • 1 tbsp olive oil
  • Juice of 2 limes
  • Vegetable oil, for shallow-frying
  • 6-8 small tortillas
  • 1 large avocado, coarsely chopped
  • 40 gm sour cream
  • 2 radishes, cut into julienne
  • 1 cup (loosely packed) coriander
01   Combine kingfish, onion, jalapeño, orange juice, olive oil and half the lime juice in a bowl, season to taste and refrigerate for 15 minutes to marinate.
02   Meanwhile, heat vegetable oil (about 2cm deep) in a large frying pan over medium-high heat. Fry tortillas one at a time, turning once, until golden and crisp (1-2 minutes each side; be careful, hot oil will spit). Transfer to a tray lined with paper towels. Repeat with remaining tortillas. Season to taste with sea salt.
03   Process avocado, sour cream and remaining lime juice in a blender or food processor until smooth and season to taste. Spread tostadas with avocado cream, top with ceviche, radish and coriander, season to taste and serve.

Topics:

RADISHES, SEAFOOD, AVOCADOES, FAST, FISH, SASHIMI, TORTILLAS

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2016

Dec 2016

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