Karla Zazueta's Prawn Ceviche Tostadas Recipe
Discover Karla Zazueta's zingy prawn ceviche recipe which she grow up eating in North Mexico as a child, served on a crunchy tostada with mayo and avocado
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Ingredients
- 360g prawns peeled, cleaned and cut into small pieces
- 150ml lime juice
- 3 plum tomatoes finely diced
- ½ onion finely diced
- 20g fresh coriander finely chopped
- 1 tsp sea salt
- 8 corn tortillas
- cooking oil spray (optional)
- mayonnaise
- 2 perfectly ripe hass avocados peeled and thinly sliced
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