- For deep-frying: vegetable oil
- 8 small tortillas
- 700 gm sashimi-grade kingfish, bones and skin removed, cut into 5mm slices
- 2 pickled jalapeños (see note), thinly sliced, plus extra to serve
- To serve: juice of 1½ limes, plus extra wedges
- 2 tbsp olive oil
- 2 small Lebanese cucumbers, seeds removed, cut into julienne
- 1 jicama, cut into julienne
- ½ small Spanish onion, thinly sliced into rings
- 1 cup (loosely packed) coriander
- 1Preheat vegetable oil in a deep-fryer or large saucepan to 180C. Cut rounds from tortillas with a 5cm cutter (discard scraps) and deep-fry in batches, turning occasionally, until golden and crisp (1-2 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside.
- 2Combine kingfish, jalapeño, lime juice and olive oil in a bowl, season to taste and set aside to marinate (2-3 minutes).
- 3Top each tostada with cucumber, jicama, onion, kingfish and extra jalapeño, season to taste, scatter with coriander and serve with lime wedges.
Note You can try our tortilla recipe if you'd like to make your own, but the white corn versions sold in delicatessens are a workable substitute. Avocado and good-quality mayonnaise also make great additions to this dish. Pickled jalapeños are available from select delicatessens and supermarkets. Drink suggestion by Max Allen