Kingfish tostadas recipe

Neil Perry
Kingfish tostadas.
Kingfish tostadas. Photo: William Meppem

Start your Mexican fiesta with super-fresh seafood tostadas.


2½ tbsp fresh lime juice

1 tbsp olive oil

40g red onion, diced finely

½ tomato, peeled and deseeded, diced finely

50g cucumber, deseeded, diced finely

salt, to taste

1 habanero chilli, diced finely

300g sashimi kingfish or snapper, sliced

3 x 15cm round corn tortillas

1 sprig coriander, finely chopped


To make tostada, cut each tortilla into four 6cm rounds, deep-fry in 180C oil until crisp (about 1 minute per side) and drain on paper towel.

Mix together lime juice, olive oil, red onion, tomato, cucumber, salt and habanero (to taste), adjust seasoning and refrigerate.

To serve, place slices of kingfish with salsa on tostada and garnish with coriander.

Pair with Neil Perry's calamari tostadas and serve as part of his Mexican banquet (recipes here).