Name: Kingfish ceviche tostada
Ingredients: 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

Kingfish ceviche tostada

This sashimi-style kingfish tostada 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.

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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.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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