In Mexico, a tostada is a small crisp tortilla garnished with a topping, served as an hors d’oeuvre. Here a ceviche mixture is used for the topping.

Chef's tips

The tortilla should be dipped into hot oil for a few seconds to make it like a chip: sturdy and crisp so that it can be picked up with the fingers. Place the topping on only at the last minute so that the tostadas don’t become soggy.

Method

1. chop the white fish and/or scallops with a knife; raw fish doesn’t stand up to a food processor blade!
2. chop the onion and tomato into small dice;
3. in a bowl, combine the fish, onion and tomatoes; season with salt and pepper; drizzle with olive oil and lime juice; marinate at least one hour;
4. fry the tortillas for a few seconds until crisp and golden;
5. place on paper towels, then transfer to a plate;
6. top with the marinated fish mixture; garnish with a slice of avocado.