Recipe courtesy of Psychologies Magazine (October 2018) and taken from “Salad Feasts: How to assemble the perfect meal” by Jessica Elliott Dennison.
Serves : 4
Preparation time : 35 mins
8 small shop-bought corn tortillas
1 tblsp vegetable oil
60g tinned sweetcorn in water (drained weight)
250g peeled raw king prawns
Juice of 3 limes
2 baby shallots or 1 banana shallot, peeled
3/4 tsp chilli flakes
4 radishes, finely sliced
2 avocados, halved and stones removed
Step One : First, preheat the oven to 180oC / Gas Mark 4. Divide the tortillas between a few baking trays, brush with the oil, then bake for 5-8 minutes, or until golden and crisp. Set aside to cool.
Step Two : Meanwhile, heat a medium frying pan, until smoking. Rinse the sweetcorn, drain completely, then add to the pan (you don’t need any oil). Cook for 3-5 minutes or until nicely charred with little black marks. Transfer to a place to cool.
Step Three : Next, if not already deveined, make a small incision along the back of the prawns and remove the dark black line (the digestive tract). Place the prawns in a medium dish or bowl, then squeeze in the limes. Slice the shallots into rounds as finely as you can and add to the bowl along with the chilli flakes. Leave for 7 minutes, then turn the prawns over and leave for another 7 minutes. By this point, they should be pink and ‘cooked’.
Step Four : Next, cut away the top and bottom of the grapefruit, then carefully slice away the peel and white pith. Slice out each segment, then finely chop the flesh (discard the membranes). Add to the prawns along with any grapefruit juice. Gently stir in the radishes.
Step Five : Scoop out the avocado flesh and roughly mash with a fork.
Step Six : Take the crispy tortillas, ceviche mixture charred sweetcorn and mashed avocado to the table in attractive serving dishes. Allow everyone to build their own tostadas.
Step Seven : You can also shallow fry the tortillas in a pan of hot vegetable oil until golden. Be sure to drain on kitchen paper, seasoned with salt.