Ceviche Tostadas
Nut Free
Serves 6 people
30mins Prep
A delicious entrée for your entertaining this summer. You won't want to share.
Ingredients
Ceviche
- 350 g Fresh white fish fillets (sashimi-grade)
- 3/4 cup Cherry tomatoes
- 1/4 Telegraph cucumber
- 1/4 Red onion
- 1/2 cup Lime or lemon juice
- 3 Tbsp Barker’s Coconut & NZ Lime Dressing
- 1 roughly chopped handful Fresh coriander
To serve
- 1 Avocado
- 2 Tbsp Sour cream
- 1 Tbsp Barker’s Coconut & NZ Lime Dressing
- 6 Tostadas (store-bought)
- 2, thinly sliced, Radish
- Extra, to garnish, Fresh coriander
- Extra, to garnish, Lemon or Lime wedges
Method
Ceviche
- Cut fish into 1-2cm pieces. Quarter tomatoes, dice cucumber into small pieces and finely slice onion. Place in a non-reactive bowl with lime/lemon juice and toss gently to combine.
- Refrigerate for 15-20 minutes, stirring once. When ready, fish should be firm and mostly opaque on the outside, but tender and translucent in the middle.
- Drain off the excess lime juice. Add Barker’s Coconut & NZ Lime Dressing and coriander and stir gently to combine. Season with salt and pepper to taste.
To serve
- While fish marinates, place avocado, sour cream and Barker’s Coconut & NZ Lime Dressing in a small food processor (or use a stick blender) and process until smooth. Season with salt and pepper to taste.
- Spread avocado sauce on tostadas, top with ceviche and garnish with radish and coriander. Serve with lime/lemon wedges.
Notes
- For more of a kick, add 2 tsp finely diced fresh jalapeño or green chilli to the ceviche.
- For a smaller bite-sized option, use round corn chips instead of tostadas.
- You can make your own tostadas by cutting rounds out of tortillas and pan frying in a generous drizzle of oil until golden and crisp.
This Recipe Uses
Coconut & NZ Lime Dressing 280ml
$5.79
280ml
