Ceviche crisps

MAKES 30- 40

Between the zingy ceviche, avourful avocado and crunchiness of corn chips, it’s hard to pick the hero on this plate but I’m going for the crunchy home-fried tortilla chips. Tostadas, as they’re known in Mexico, are made from frying or baking cut triangles of tortilla and I’m a big fan. They take no time at all to prepare and the taste is superior to the corn chips you buy in packets.

300g fresh fish fillets – use

snapper, trevally or gurnard Juice from 3 limes Juice from 1 lemon

1 tbsp olive oil

5- 6 small corn tortillas,

I use Tia Pablo Oil, for shallow-frying

½ tsp sea salt

1 large avocado

Small handful coriander

Juice from 1 lime or lemon,

plus more to taste

1 green chilli, thinly sliced

½ tsp sea salt

2-3 radishes, julienned

Extra limes and radishes,

to serve

1 To marinate the sh, use your sharpest knife to slice the sh into 5mm thin slices, cutting across the grain.

Place in a shallow bowl and add the lime and lemon juice, and the olive oil. Toss together, then set aside for 2-3 hours.

2 Make the tostadas by cutting each tortilla in half, then into 4-5 triangles. Heat the oil in a pan to medium and shallowfry the triangles, turning to cook to golden on both sides. Drain on paper towels and sprinkle with salt.

3 For the guacamole, scoop the avocado into a food processor bowl, then add the coriander, lime juice, half the green chilli and sea salt. Process to your desired consistency – I like it not quite smooth. Taste and add more lime juice and/or salt to bring it alive.

4 To serve, spread a heaped teaspoon of guacamole over each tostada, top with sh pieces and radish. Serve on a platter and garnish with extra lime wedges, radishes and remaining green chilli.