Tostada with Vegetarian Ceviche
Zesty veggies on a crispy fried corn tortilla. Perfect for snacking.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 35 mins |
- Cook Time : 10 mins
3 C (300 g) cauliflower florets
1 ¾ C (250 g) frozen peas
½ red onion, finely chopped
6 radishes, thinly sliced
1 C coriander
¼ C (60 ml) lime juice
¼ C (60 ml) orange juice
¼ C (60 ml ) Westfalia Plain Avocado Oil
1 small red chilli
salt and pepper
¼ C (60 ml) Westfalia Plain Avocado Oil
4 corn tortillas
¼ C (60 ml) crème fraîche
¼ C (60 g) crumbled feta
handful micro herbs
Bring a saucepan of salted water to the boil. Cut the cauliflower into bite-size chunks and blanch in the boiling water for 30 seconds. Transfer the cauliflower to a bowl of iced water with a slotted spoon.
Boil the peas in the same water for 5 minutes, drain and refresh in the ice water. Strain the water off.
Combine the cauliflower, peas, red onion and radishes and set aside.
Place the coriander, lime juice, orange juice, Westfalia Plain Avocado Oil and chilli in a food processor. Blend until fine. Pour the mixture over the vegetables, season to taste and refrigerate for 15 minutes.
Pour enough Westfalia Plain Avocado Oil into a small frying pan (so that you have roughly a 0,5 cm layer of oil). The corn tortillas should be able to fit into the frying pan. Heat the Westfalia Plain Avocado Oil over medium heat. Once hot, fry the tortillas individually for 20-30 seconds per side until golden and crisp. Drain on kitchen paper.
Top each tostada with a serving of ceviche. Add a dollop of crème fraîche and scatter feta and micro herbs on top.
Tip: Corn tortillas are different from wheat tortillas. They can be found at specialised delis or in the Mexican section of most supermarkets. Alternatively, the ceviche can also be served with nachos.