Coral Trout Ceviche
Author: 
Cuisine: Fijian
 
Ingredients
  • 200 (7 ounces) grams of coral trout fillet skin off,
  • 1 tbsp red onion
  • 1 tbsp diced celery
  • 1 tbsp diced tomato skin off
  • 1 tbsp diced cucumber
  • 1 tbsp diced pineapple
  • 1 tbsp diced avocado
  • 1 tbsp diced capsicum
  • 1 tbsp diced coconut milk
  • 2 tbsp lime juice
  • 1 tsp chilli diced no seeds
  • 1 tsp coriander
  • 1tsp mint
Tostadas recipe
  • 473 grams (16.7 ounces or about 1 pound) plain flour
  • 2 grams salt
  • 2 grams baking powder
  • 59 grams (2 ounces) of pork lard
  • 177 grams (4.1 ounces) warm water
Instructions
Ceviche
  1. Add lime juice to coral trout and leave to cook in juice for 2-3 min just until the edges go white, add all the vegetables and mix thoroughly, finish with fresh herbs, salt and coconut milk, serve immediately
Tostadas
  1. Mix flour, baking powder, salt and lard in a mixing bowl, Add warm water slowly until smooth dough is formed, rest for 20 minutes in fridge, roll out to a thickness of 5mm, cut out dough with a ring cutter 15cm in diameter. Fry at 180 degrees Celsius (350F) until golden, season with salt and espelette pepper powder
Recipe by Honest Cooking at http://honestcooking.com/the-flavors-of-the-fiji-islands/