Description
Cooking for a resort on the remote Laucala Island of Fiji, Chef Anthony Healy calls upon local produce, flavors, seafood, and livestock to create a vibrant menu.
Ingredients
Units
Scale
- 200 g (7 oz) 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
- 1 lb (450 g) plain flour
- 2 grams salt
- 2 grams baking powder
- 59 grams (2 oz) of pork lard
- 177 grams (3/4 cup) 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
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 340