03
Apr
2013
  
Snapper Ceviche Tostadas
This is one of those Mexican dishes that just ‘pop’s with plenty of freshness and zing!
Makes 20

YOU WILL NEED:
300g fresh snapper (or other white fish, just as long as it’s freshly caught!)
2 red chillies, finely sliced
Juice from 2 limes
A small handful of fresh coriander, finely chopped
1 teaspoon toasted cumin seeds
Flaky sea salt
20 small round tortilla chips

WHAT TO DO:
Chop the fish into small pieces and put in a non-corrosive dish in a single layer. Add the chillies and squeeze over lime juice. Refrigerate for at least 20 minutes until the fish is ‘cooked’ in the lime juice.

Just before serving, pile a tablespoon of fish onto each tortilla chip, scatter with fresh coriander, cumin seeds and a decent pinch of sea salt. Serve immediately.
    
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