This dish makes an excellent snack on a summer's day. If you
don't feel like frying tortillas, serve the ceviche and avocado
separately with corn chips.
400 gmsashimi-grade kingfish, cut across the grain into 5mm slices½ white onion, finely chopped½jalapeño, finely choppedJuice of ½ orange1 tbspolive oilJuice of 2 limesVegetable oil, for shallow-frying6-8small tortillas1large avocado, coarsely chopped40 gmsour cream2radishes, cut into julienne1 cup(loosely packed) coriander
Combine kingfish, onion, jalapeño, orange juice, olive oil and half the lime juice in a bowl, season to taste and refrigerate for 15 minutes to marinate.
Meanwhile, heat vegetable oil (about 2cm deep) in a large frying pan over medium-high heat. Fry tortillas one at a time, turning once, until golden and crisp (1-2 minutes each side; be careful, hot oil will spit). Transfer to a tray lined with paper towels. Repeat with remaining tortillas. Season to taste with sea salt.
Process avocado, sour cream and remaining lime juice in a blender or food processor until smooth and season to taste. Spread tostadas with avocado cream, top with ceviche, radish and coriander, season to taste and serve.