Prawn ceviche tostadas

Serves 4

These are all about texture; the softness of the prawns and avocado and the crisp crunch of the tortilla make an irresistible combination.

3 limes, 2 juiced and 1 cut into wedges
Juice 1 orange
¼ tsp sea salt
24 large raw prawns, peeled, deveined and roughly chopped
2 tbsp light-flavoured oil, for frying
8 corn tortillas – the rough ground maize ones work well
1 avocado, peeled, stone removed and chopped
½ red chilli, chopped
Small bunch coriander, chopped
½ small red onion, finely chopped

In a bowl, mix the lime juice and orange juice with the salt, toss in the prepared prawns and leave to stand for 30 minutes.

Heat the oil in a large frying pan over a high heat. Cook the tortillas for a couple of minutes on each side, or until crisp and golden, making them into tostadas.

Drain the prawn ceviche and place in a bowl with the avocado, chilli, coriander and red onion. Toss lightly to combine before piling on to the crunchy tostadas. Serve with a squeeze of lime.