• Partnered with
  • Makes 30
  • 30 mins prep
  • 15 mins cook

Zingy ceviche and guacamole on crispy toastadas

Zingy ceviche and guacamole on crispy toastadas

Between the zingy ceviche, flavourful avocado and crunchiness of toastadas, it’s hard to pick the hero in this delicious Nici Wickes recipe! Serve as tasty bite at your next BBQ or cocktail party


  • 300 g 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 (Nici used Tia Pablo)
  • oil, for shallow-frying
  • 1/2 tsp sea salt
  • 1 large avocado
  • small handful coriander
  • juice from 1 lime or lemon, plus more to taste
  • 1 green chilli, thinly sliced
  • 1/2 tsp sea salt
  • 2-3 radishes, julienned
  • extra limes and radishes, to serve


  1. To marinate the fish, use your sharpest knife to slice the fish 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 shallow- fry 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 fish pieces and radish. Serve on a platter and garnish with extra lime wedges, radishes and remaining green chilli.
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