Prawn Tostadas
Prawn Tostadas

Prawn Tostadas

This is a simple and super fresh dish that will impress guests – or satisfy weeknight cravings when you need something quick and zingy. Serve with a heap of guacamole and tortillas if you wish.

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Total Time
20 Minutes
15 large raw prawns, shelled and deveined
½ red onion, diced
75g cup of diced cucumber, with seeds removed
20g cup of chopped coriander
160g of diced tomato, with seeds removed
120ml of fresh lime juice
2 tbsp of olive oil
1 green Thai chilli finely chopped
Sea salt to taste
To Serve
8 tostadas
480 ml/2 cups Avocado Salsa
40 g/1 cup chopped fresh coriander/cilantro
Any of your favourite salsas or sauces (optional)
Step 1

Fill a saucepan with 1 litre of water, add a pinch of sea salt and and bring to the boil.

Step 2

Prepare a bowl of iced water.

Step 3

Drop the prawns into the boiling water and cook them for about 25 seconds. Quickly transfer them to the iced water to give them a thermal shock. Immediately take them out of the iced water and drain as well as possible. Cut the prawns into cubes that are no larger than 1cm.

Step 4

Put all of the remaining ingredients for the prawns in a bowl along with the cooked prawns and mix together. Taste and adjust the salt if needed.

Step 5

Place the tostadas on a serving plate, spoon some of the avocado salsa over each one, then top with the prawn mixture and add more sauce if you wish. Garnish with the chopped coriander leaves and serve with your favourite spicy sauce if preferred.

Cocina Mexicana by Adriana Cavita, published by Ryland Peters & Small (£22) Photography by Clare Winfield © Ryland Peters & Small

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