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Ceviche tostadas

Farrah’s 6“ Tortillas
Fresh snapper
Lemons or limes 
Small chilli deseeded and chopped
Sweat red pepper finely cubed   
Shredded lettuce

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. 

  • Use any medium/firm white fresh fish.
  • Great for horderves, make them bite sized by just using a pastry cutter to make the size and shape you want from your tortillas before frying.