Prawn Ceviche Tostada Recipe
Marinated Tiger Prawns, Crispy Tortilla, Habanero Crema, Pico De Gallo, Avocado
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Ingredients
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Ceviche Ingredients
Method
Ceviche Preparation
Marinate the Prawns
In a bowl, combine the tiger prawns with lime juice, chopped habanero pepper, chopped cilantro, and salt. Mix well. Cover and let marinate in the refrigerator for 30 minutes, or until the prawns turn opaque.
Prepare the Tortillas
While the prawns are marinating, heat a skillet over medium heat. Lightly fry the tortillas until they are crispy and golden brown. Set aside.
Make the Pico de Gallo
Chop tomatoes, onion, and more cilantro in a bowl. Add lime juice, salt, and mix well to prepare the pico de gallo.
Prepare Habanero Crema
In a small bowl, mix sour cream with finely chopped habanero pepper and a pinch of salt. Adjust seasoning to taste.
Assemble Tostadas
On each crispy tortilla, layer the marinated prawns, a spoonful of pico de gallo, and a dollop of habanero crema. Top with slices of avocado.
