Prawn ‘Ceviche’ Tostadas

I prefer to use fresh prawns for these.  If you add a teaspoon of salsa and chipotle & garlic sauce you’ll have a hell of a starter on your hands.

Ingredients: 8 x gluten-free tostadas, 250g king prawns, 1 diced medium tomato, 1 ripe avocado, ½ a block of crumbled feta cheese, ¼ finely chopped red onion, 1 tsp oregano, 1 diced small cucumber, 1 handful of chopped coriander, juice of 1 lime

Preparation time 10 minutes, cooking time 5-6 minutes.

1 – Mix the tomato, avocado, feta cheese, red onion, oregano, cucumber and coriander together and squeeze the lime juice into your mixture.

2 – In a pan, heat a tablespoon of olive oil over a medium heat. When hot, add the King Prawns. Cook for 2-3 minutes on each side until completely opaque.

3 – Add the ceviche mix and prawns evenly to the tostada shells and add the salsa and chilli sauce as per your preference.

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