Spot Prawn Ceviche Tostada | Customer Recipe

A Ceviche Tostada is the perfect summer treat. Ceviche is a dish where the seafood (fish, shrimp etc) is marinated in citrus to denature the protein curing it and giving it a cooked appearance, then mixing in flavourful veggies.

Our friend Alex (@se.vus) made this dish and shared the recipe for you to try at home.

INGREDIENTS:

For the Ceviche

  • 500 grams of prawns (more or less depending on preference)
  • 1/2 a red onion – thinly sliced, rubbed with kosher salt, and rinsed in with cold water
  • 5 or 6 limes- juiced (or more to cover the prawns)
  • jalapeno – seeded and thinly sliced
  • a few cilantro stems
  • a three finger pinch of kosher salt (table salt is fine but use half as much)

For the Tostada

  • 8 large MAiiZ Tortillas
  • 1 avocado
  • Lime juice and salt to taste
Spot Prawn Ceviche Tostada by Alex B
Spot Prawn Ceviche Tostada by Alex B

DIRECTIONS:


De-vein prawns (if they need it, spot prawns often don’t) and chop into whatever size pieces you want. In a non-reactive bowl, toss prawns, half the sliced onion, half the sliced pepper, the cilantro stems, the lime juice, and a good pinch of salt and put it in the fridge for 5-10 minutes.

Take the mixture out of the fridge and remove the cilantro stems. Spoon the mixture onto tostadas, chips, or into a bowl, top with the remaining sliced onions and peppers, along with some cilantro leaves, I added chive flowers to these because why not.

The tostadas were day old MAiiZ Tortillas brushed lightly with oil and baked at 350F for ~10 minutes.

The guacamole was avocado, lime juice, and salt (I kept it on the simple and low acidity side since the ceviche has a lot of lime)

Recipe by Alex (@se.vus) check out more recipes on our page, and send us any recipes you love!

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