Ingredients
Units
Scale
- 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
- 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
- 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
- Cuisine: Fijian