Karla Zazueta's prawn ceviche tostadas
- Makes 8 tostadas
Ingredients
- 360g prawns, peeled, cleaned and cut into small pieces
- 150ml lime juice
- 3 plum tomatoes, finely diced
- ½ onion, finely diced
- 20g fresh coriander, finely chopped
- 1 tsp sea salt
FOR THE TOSTADAS
- 8 corn tortillas
- cooking oil spray (optional)
TO SERVE
- mayonnaise
- 2 perfectly ripe hass avocados, peeled and thinly sliced
Method
- STEP 1
Put the prawns in a large bowl and pour the lime juice all over them, mixing well. Cover and place in the fridge to ‘cook’ in the lime juice for 40 minutes, taking them out a few times to mix well, so the prawns cook evenly. Meanwhile, preheat the oven to 220°C (200°C fan/425°F/Gas 7) to make the tostadas.
- STEP 2
Place the corn tortillas on a baking tray and spray with oil, if you like. Bake in the oven for about 20 minutes, flipping them halfway through, so they are hard and golden brown on both sides. Remove from the oven and place on a plate to cool.
- STEP 3
When the prawns have turned pink, add the tomatoes, onion and coriander and season with salt. Combine well and put back in the fridge for 5 minutes.
- STEP 4
To serve, spread some mayonnaise over a tostada, top it with prawn ceviche and then add some avocado slices.
