Tostada Ceviche Acapulco
Enjoy our fresh prawn ceviche as if you were sunbathing on the beaches of Acapulco in Guerrero, México. A ceviche may look complex but they're the easiest Mexican dish to serve up for any last minute gatherings. Once you master the method, swap fresh prawns for fresh local fish pr any fresh sustainable seafood.
SPICINESS
COOKING TIME
20 minutes
Ingredients
- 500g prawn skinless
- 1 cucumber - diced finely
- ½ red onion - diced finely
- 2 tomatoes - diced finely
- 1⁄4 bunch of coriander, sliced
- 1 long green chilli
- 3 limes - freshly squeezed juice
- 1 orange - freshly squeezed juice
- 1 pinch oregano
- 3 tbsp tomato sauce (ketchup), no heinz
- 1 tbsp rock salt
- Salt, pepper & bay leaves to taste (for the prawns)
To serve
- Chipotle Mayo
- 1 pack corn tortillas
- Avocado slices
- Salsa Macha
Cooking Instructions
Ceviche instructions
- Fill a small pot with water, add bay leaves, salt & pepper. Bring to a boil for 3 minutes.
- Add fresh raw prawns to the boiling water & cook for an additional 3 minutes. Strain & cool them down with ice.
- Dice all the veggies into small cubes & slice the coriander.
- Cut the prawns & dice into smaller pieces.
- Mix veggies & prawns in a bowl. Add lime juice, orange juice, ketchup, rock salt & oregano.
- Taste & adjust salt. If desired, add more chillies for extra spice. Your ceviche is ready.
To serve
1. Dehydrate the tortillas with a sandwich press for 2 minutes.
2. Make the tortillas crispy in an air fryer (180 degrees, 3 minutes).
3. Spread a layer of chipotle mayo on the tostada.
4. Place ceviche on top.
5. Add sliced avocado, a small spoon of salsa macha & salt to taste.
¡Buen provecho!
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