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Kingfish Mezcal Ceviche Tostadas

Cook Time

15 minutes

Prep Time

10 minutes

Serves

Fresh pieces of kingfish marinated in a citrus blend and smoky mezcal with a salsa of jalapeños, cucumber, grapefruit, lime and avocado served on a crispy tostada is a deliciously fun twist on a classic ceviche recipe.

Ingredients

For the ceviche

1 piece (300g) sashimi grade kingfish

Juice of ½ orange

Juice of 1 lime

30ml Mezcal

½ jalapeño, finely sliced

1 tbsp olive oil

Pinch of salt

For the salsa

3 baby cucumbers (or 1 large)

1/4 cup coriander leaves

1/2 grapefruit cut into small segments, rind removed

1/2 lime tiny segments, inc rind (if you dare)

Sea salt & pepper

Extra ingredients

Avocado sliced (not over ripe)

12 tostadas, store bought

Instructions

Dice kingfish into small pieces
Combine kingfish, jalapeño, salt, mezcal, orange juice, lime juice and olive oil in a bowl, season to taste and refrigerate for 15 minutes to marinate, the fish will turn a white colour.
To the mixture add cucumber, grapefruit, lime segments and salt and gently toss to combine
Lay a couple of slices of avocado onto a tostada, then scoop some of the ceviche mixture onto the avocado (you can also drizzle a little of the marinade)
Garnish with coriander and season with salt and pepper.