KINGFISH TOSTADA

Fresh, vibrant and ready to pair with your favourite margie - these tostadas are packed full of flavour and a summery treat to start any BBQ celebration.

Prep 00:10

Cook 00:10

Makes 8

Super Easy

Ingredients List

8 small corn tortillas

Oil for frying

Ceviche

300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks

1 small avocado, cut into 1cm chunks

1 cucumber, seeds removed and finely diced

1/2 red onion, finely diced

2 Birdseye chillies, seeds removed and finely diced

3 tbsp shredded coconut, toasted

1 small handful fresh coriander leaves, finely chopped

Dressing

1 garlic clove, minced

2 tbsp olive oil

2 tbsp coconut milk

1 tbsp Altos tequila

1 tsp agave syrup

1 lime, juice only

Method

Step 1. Heat 2cm of oil in a heavy based pot or deep-edged frypan over high heat. Fry the tortillas until golden. Drain on paper towel and set aside.

Step 2. To make the dressing, whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking.

Step 3. Add all of the ceviche ingredients to a bowl and pour over the dressing. Gently toss to combine.

Step 4. To serve, place generous spoonfuls of the kingfish ceviche onto each tostada and enjoy straight away.