Snapper Ceviche Tostadas
Farrah’s Taco Tortillas
Lemons or limes
Small chilli deseeded and chopped
Sweat red pepper finely cubed
Chop your snapper in about 1cm cubes and place in a non metal/corrosive bowl with lemon or lime juice, cover air tight and set in the fridge for 1 to 4 hours maximum.
Prick your tortillas with a fork and shallow fry them in a neural oil such as Canola or Rice Bran until crisp.
Drain your excess lemon/lime juice from your marinated fish. Mix in your pepper, chilli and season with cracked black pepper.
Place a pinch of shredded lettuce and a couple of teaspoons of the snapper on the tortillas.
Garnish with thinly sliced radish, chopped coriander and finish off with a good squeeze of lemon or lime.