It’s just the ticket to get those tastebuds going and your hand reaching for more.
This light, fresh and tasty snack is versatile. Kick off a special dinner party or a casual night in, it’s just the ticket to get those tastebuds going and your hand reaching for more.
INGREDIENTS
Makes approximately 30 tostadas
*This recipe needs to be started a day in advance, but is very straight forward.
250g of the freshest fish you can get hold of – snapper, gurnard, trevally or kingfish
1/2 cup lemon or lime juice + juice of another lemon or lime
140ml tin coconut milk
1 small red onion, finely diced
1 Tbsp sliced pickled jalapenos, finely diced
Handful coriander, roughly chopped
Salt + pepper
1 packet good quality corn chips or tostadas
METHOD
The day before serving – finely slice your fish and mix with ½ cup lemon or lime juice and a good pinch of salt. Leave it in the fridge to cure overnight.
Just before serving:
Drain the fish in a sieve and press very gently to remove a bit of excess liquid. Place the fish in a clean bowl, mix with the fresh lemon or lime juice and the remaining ingredients (except corn chips!) and season well.
To serve, use a slotted spoon and put a small pile of the ceviche on a corn chip or tostada and boom! It’s also fun to serve this in big bowl with corn chips on the side for people to help themselves.
PHOTOGRAPHER Swift and Click, @swiftandclick
For more, visit nobiggiefood.com and @nobiggie.food.
