Tostada top­pings

The Guardian - Feast - - Feast - El Pas­tor

Mac­er­ate Prep Serves Overnight 20 min 4-6

300g fresh co­conut flesh 200ml lime juice 60ml orange juice 80g cu­cum­ber, juli­enned length­ways 50g red onion, peeled and diced

100g to­mato, de­seeded and diced

1 bunch fresh co­rian­der, finely chopped

30g fresh ser­rano chilli, finely chopped

Salt

Blue corn tostadas

To gar­nish

3 red radishes, sliced and halved

1-2 jalapeño or ser­rano chilli, thinly sliced

1 ripe av­o­cado, diced

Break the co­conut, scrape out the meaty part with a spoon and cut it into fine strips.

Mar­i­nate the co­conut overnight in the lime and orange juice to meld the flavours and soften the co­conut flesh.

When you are nearly ready to eat, mix the rest of the in­gre­di­ents and sea­son with salt.

Serve on blue tostadas with the radishes, chill­ies and av­o­cado cubes.

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