Ceviche Snapper Tostadas with Coconut and Apple - Chef Recipe by Ben Fossilo

Ingredients

These snapper tostadas need to be served fresh and cold, straight after plating to keep the tortillas crisp. These are real crowd favourites – ideal for your Melbourne Cup cocktail party – so make lots! They are also a great canape to start the night, paired with a sexy sunset and champagne.

150 g fresh snapper (or similar firm, white fish)
120 g crisp green apple
50 g shallots
100 g avocado
50 g toasted dessicated coconut
100mL coconut cream
8 tostadas, large corn chips or similar
1/2 bunch fresh coriander
Juice of a lime

Method

Dice the fish and apple into small 1cm cubes and keep refrigerated.

Dice the shallots as fine as possible.

Mix fish, apple, shallots and coconut cream. Season with salt and pepper to taste, then refrigerate.

Mash the avocado with the toasted coconut, lime juice and salt and pepper to taste.

Plating:

Put a spoon of avocado mix on each tostada as a base.

Mix lime juice into fish mixture, then spoon a generous amount on top of the avocado.

Add a squeeze lime juice and a pinch of salt, before serving. Garnish with a sprig of fresh coriander.