Nici Wickes: Ceviche Crisps

Tostadas, as they’re known in Mexico, are made from frying or baking cut triangles of tortilla and I’m a big fan.
Top them with ceviche for the perfect party snack!
Makes 30-40
 
Marinated fish
300g freshest fish you can find, snapper, trevally, gurnard are all good
Juice from 3 limes
Juice from one lemon
Olive oil
2 tsp toasted cumin seeds
 
Tostada
1 tbsp olive oil
5-6 small corn tortilla, I use Tia Pablo avail in supermarkets
Oil for shallow frying
½ tsp sea salt
 
Avocado topping
1 large avocado
Small handful coriander
Juice from one lime + more to taste (can use lemon)
1 green chilli, sliced thinly
½ tsp sea salt
2-3 radish, julienned
Extra limes & radish to serve
 

Marinate fish: Use your sharpest knife to slice fish into 5mm thin slices, cutting across the grain. Place in a shallow bowl and add lime and lemon juice, olive oil and toss together. Set aside for 2-3 hours then drain.
Make tostada by cutting each tortilla in half, then into 4-5 triangles. Heat oil in a pan to medium and shallow fry triangles, turning to cook to golden on both sides. Drain on paper towels and sprinkle with salt.
Make guacamole by scooping avocado into food processor bowl and adding 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.
To serve, spread heaped teaspoon of guacamole over tostada, top with fish pieces and radish. Serve on a platter garnished with extra lime wedges, radish and remaining green chilli.