Friday, 17 January 2014
Snapper ceviche toastadas
Don't let the fancy name throw you! I made up a batch of these a couple of nights ago to have with a few cold beers when Mr H came home from work. They were super easy to make. The flavours pop in your mouth and were the perfect pre dinner treat to have on a hot summers evening.
Here is how you make them:
You will need:
300g fresh snapper or other white fish - just make sure it's fresh
2 red chillies finely sliced (I used one large one)
juice of 2 limes
20 small round tortilla chips
small handful of fresh coriander, finely chopped (I love coriander so doubled the amount)
flaky sea salt
Chop the fish into small pieces and pop into a dish in a single layer. Add the chillies and squeeze over lime juice. Refrigerate for at least 20 minutes until the fish is "cooked" (turns opaque) in the lime juice.
Just before serving, pile a tablespoon of fish onto each tortilla chip, scatter with coriander and a decent pinch of sea salt.
Serve immediately. And enjoy!
*** This recipe is from my favourite Nici Wickes cookbook.