Citrus fish tostadas are fresh, light and easy to make. The perfect summer seafood dish for your table.
I've always been a fan of raw fish, particularly in warm weather seasons, accompanied by a glass of chilled white wine. Raw fish is polarising. You either love it and can't get enough, or you're put off by the mere thought of consuming any kind of uncooked protein. Whichever category you fall into, I think that you will still love this recipe. Citrus fish tostadas uses fresh king fish, lime and orange juice and orange zest powder and dried orange slices from Seed + Stow. The sharp tang is mellowed out by the rich avocado and crunchy tostadas.
Ceviche is a South American dish where the raw fish is cured or 'cooked' in citrus juice. The acid from the juice transforms the texture of the fish, changing it from the soft, gel-like texture of the raw product to something much firmer. In more food science terms, the acid in the citrus denatures the proteins in the fish, and so it appears cooked. If you're not the one to typically choose a raw fish dish, ceviche is a good introduction into that space. Tostadas are the perfect companian for ceviche, adding a lovely crunch. I am confident that citrus fish tostadas will be your new entertaining go-to dish! Pair with a bright or aromatic white wine. My choice would be a riesling, vermentino or sauvignon blanc.
Enjoy!
Andrea 🐟
Thank you to Seed + Stow for sponsoring this post.
Citrus Fish Tostadas
Ingredients
- 350 g king fish or other firm white fish fillet cut into 1-1.5cm pieces
- ½ red onion finely diced
- 2 teaspoon Seed + Stow Orange Zest Powder
- ¼ cup lime juice
- 1 tablespoon orange juice*
- 2 green chillis minced
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon fresh mint finely chopped
- 1 orange segmented
- 8 tostadas
- 4 Seed + Stow Dried Orange Slices
- Radish microgreens to serve optional
Instructions
- In a bowl, combine king fish, diced red onion, one and a half teaspoons of Seed + Stow Orange Zest Powder, lime juice and orange juice. Stir well. Cover and place into the fridge for 20 minutes, or up to one hour, stirring every 10 minutes.
- Once fish has firmed up and ‘cooked’, stir through minced chilli, coriander, mint and orange segments.
- Prepare avocados by mashing well and seasoning with salt and pepper.
- To serve, scoop one tablespoon of avocado on to a tostada, top with 5-6 pieces of kingfish ceviche. Snap Seed + Stow Dried Orange Slices into quarters and use to garnish, along with microgreens (if using). Repeat with the rest of the tostadas and fish.
- Before serving, sprinkle tostadas with remaining Seed + Stow Orange Zest Powder.
Notes
- Obtain orange juice from the segmented orange
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