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Tostados with prawn ceviche and avocado

By Phillippa Cheifitz

Serves 4 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

8 flour tortillas
Canola or sunflower oil, for frying
2 firm ripe avocados, skinned and thickly sliced, to top
Fresh lime halves, to serve

For the filling, mix together

400 g peeled cooked small prawns
¼ cup fresh lime juice
1 fresh chilli, chopped
4 small crisp cucumbers, chopped
2 medium firm red tomatoes, sliced into thin segments
3-4 T chopped fresh coriander
1 small red onion, thinly sliced into half moons
Sea salt and freshly ground black pepper, to taste

Method

Fry the tortillas in the oil until crisp and golden. Drain on paper towel. Just before serving, spoon over the filling.
Top with avocado and serve with fresh lime halves.
Start by attacking with a fork, then, unashamedly, tear off pieces and eat by hand!

Per serving: 1713kJ, 13.7g protein, 28g fat, 26.2g carbs

Discover more ceviche recipes here.