Ingredients
Method
1.To marinate the fish, use your sharpest knife to slice the fish into 5mm thin slices, cutting across the grain. Place in a shallow bowl and add the lime and lemon juice, and the olive oil. Toss together, then set aside for 2-3 hours.
2.Make the tostadas by cutting each tortilla in half, then into 4-5 triangles. Heat the oil in a pan to medium and shallow- fry the triangles, turning to cook to golden on both sides. Drain on paper towels and sprinkle with salt.
3.For the guacamole, scoop the avocado into a food processor bowl, then add the coriander, lime juice, half the green chilli and sea salt. Process to your desired consistency – I like it not quite smooth. Taste and add more lime juice and/or salt to bring it alive.
4.To serve, spread a heaped teaspoon of guacamole over each tostada, top with fish pieces and radish. Serve on a platter and garnish with extra lime wedges, radishes and remaining green chilli.
Note
- Makes 30-40. – Tostadas, as they’re known in Mexico, are made from frying or baking cut triangles of tortilla. They take no time at all to prepare and the taste is superior to the corn chips you buy in packets. – Tostadas can be made up to three days ahead and kept in an airtight container.
