Entertaining

Cocktail tostadas

Name: Cocktail tostadas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 48
Ingredients: 500g skinless snapper fillets (or other firm white fish), pin-boned, cut into 1cm pieces; 5 limes; 1/2 red onion, finely chopped; 1 long green chilli, seeds removed, finely chopped; 2 tomatoes, seeds removed, finely chopped; 1 tsp caster sugar; 1/2 bunch coriander, leaves roughly chopped; 1 avocado, chopped; 2 tbs olive oil; 6 flour or corn tortillas, cut into shards; Micro coriander and green Tabasco, to serve

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by Valli Little

delicious. team

Dec 10, 2016

The perfect light bite. Citrus-cured fish is easy to prepare and delicious served with avocado and crunchy tortilla shards.

500g skinless snapper fillets (or other firm white fish), pin-boned, cut into 1cm pieces
5 limes
1/2 red onion, finely chopped
1 long green chilli, seeds removed, finely chopped
2 tomatoes, seeds removed, finely chopped
1 tsp caster sugar
1/2 bunch coriander, leaves roughly chopped
1 avocado, chopped
2 tbs olive oil
6 flour or corn tortillas, cut into shards
Micro coriander and green Tabasco, to serve

Method

1.

Place fish in a glass bowl. Cover with the juice of 4 limes and chill for 20 minutes or until fish is opaque and cured.
2.

Drain fish and discard lime juice. Add onion, chilli, tomatoes, sugar and coriander to the fish. Toss to combine and season.
3.

Gently toss avocado in a bowl with the juice of remaining of 1 lime.
4.

Heat oil in a frypan over high heat. Fry the tortilla shards for 1 minute each side or until golden. Drain on paper towel, then sprinkle with sea salt.
5.

Serve fish in a bowl set over ice, topped with micro coriander, and with avocado, tortilla shards and Tabasco on the side.