Loading...
Lime, Coconut & Mango Ceviche Tostadas
A zesty Peruvian-style ceviche with lime, ginger and chilli and coconut milk, served on crispy tostadas.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
Ingredients
Ceviche
½ C (125 ml) lime juice + zest of 2 limes
a thumb size knob of ginger, finely chopped/microplaned
2 small red chillies, finely chopped
600 g fresh hake or yellowtail, skinned, deboned and sliced into small chunks
¼ C (60 ml) coconut milk
salt and pepper
Tostadas
2 avocados, peeled and cut into rough cubes
salt and pepper
enough oil to shallow fry
6-8 corn tacos
To Serve
½ C (60 ml) mango, cut brunoise (fine dice)
2 spring onions, finely sliced
2 red chillies, sliced thin
1 lime, cut into wedges
Method
Ceviche
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.
Tostadas
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. Tip: use a slotted spoon to hold the tacos in the oil so that they fry evenly and flat.
To Serve
Give each tostada a dollop of avocado and spread it out. 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.
Tip: You can omit the tostada and serve the ceviche in a dish with a little extra leche de tigre sauce and some fresh bread to mop up the sauce.
