Beetroot Tostadas

Beetroot Tostadas

A tostada is like a messy, open-faced sandwich on a cracker – traditionally, it's round, because it’s really just a crispy tortilla with toppings and garnishes. In Mexico, most people buy tostadas, but you can make them by dry-roasting a tortilla on a comal or in a dry frying pan until it is completely crispy.
Total Time
1 Hour
2 medium beetroots
1 onion, very finely chopped
1 habanero chilli, dry-roasted, cleaned and finely diced
Juice of 3 limes
Juice of ½ orange
4 coriander sprigs, leaves picked and finely chopped
To serve
8 corn tortillas, dry fried
Refried beans
Shredded iceberg lettuce
Avocado, thinly sliced
Sour cream
Crumbled queso fresco
Salsa of your choice
Step 1

Bring a large pan of water to a simmer. Add the beetroots and cook for about 40-45 minutes, until a knife just slips into them easily – if they are a little on the hard side that’s better than being a little on the soft side. Once cool, slip the skins off with your hands and finely dice the beetroots.

Step 2

Put the onion, beetroots and chilli in a bowl. Cover with the lime and orange juices and season generously with salt. Mix everything together and let the mixture sit for at least 30 minutes to allow the flavours to mingle. Drain off the liquid and then gently stir in the chopped coriander leaves.

Step 3

To assemble the tostadas, smear some refried beans on a tostada and top this with a spoon of the beetroot mixture. Top with all the other garnishes and eat, leaning well over your plate as it’s impossible not to make a mess.

COOK'S TIP: You can serve the ceviche as an elegant lunch dish in individual bowls with saltine crackers or tostadas in a basket on the side. Spoon the ceviche onto the cracker or tostada, add salsa and eat.

Recipe Courtesy Of Mexico: The World Vegetarian by Jane Mason. Photography by Polly Webster.

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