Prep
15 mins
Cooking
20 mins
Serves 2
Classic Crispy
Serves: 2
125 Ml Lime Juice + Zest Of 2 Limes
2 Garlic Cloves, Finely Chopped
A Thumb Size Knob Of Ginger, Finely Chopped
2 Small Red Chillies, Finely Chopped
600 G Fresh Fish Sliced Into Small Chunks
60 Ml Coconut Milk
Salt And Pepper
2 Avocados, Peeled And Cut Into Rough Cubes
A Squeeze Of Lemon Juice
6–8 Corn Tacos
1 Pack Florette Crispy
60g Mango, Diced
60g Coconut Flakes, Lightly Toasted
2 Spring Onions, Finely Sliced
2 Red Chillies, Sliced Thin
1 Lime, Cut Into Wedges
In a glass bowl, add the lime juice, zest, garlic, ginger and chilli and mix well to combine. Note: the curing of the fish only takes about 20 minutes, so prepare all of your other elements and only add the fish to the curing mix about 20-25 minutes before you are ready to serve. When ready to cure: add the fish to the bowl and mix to combine – allow to cure for 20 minutes. After 20 minutes, pour the coconut milk into the fish and mix to combine, then season with salt and pepper.
Add the avocado cubes to a bowl and lightly mash with a fork. Add a squeeze of lemon juice, then season to taste and set aside.
Set a large frying pan over medium high heat. Add enough oil to shallow fry and heat until it begins to shimmer. Fry the tacos for 30-40 seconds per side then drain on some paper towel.
Give each tostada a dollop of avocado and spread it out. Layer on a bed of Florette Crispy, Top each with a portion of ceviche. Finish with a garnish of diced mango, coconut flakes, spring onion and chopped red chillies. Serve with lime wedges for squeezing
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!