Ingredients:

• 8 x 6-inch or smaller Diego’s corn tortillas

• A dash of salt (for sprinkling on tostadas after frying)

• Canola, vegetable, or olive oil (for frying the corn tortillas into crisp tostadas)

• 500g freshly made ceviche

• Finger limes (cut in half lengthwise and gently remove the seeds into a small dish to sprinkle on ceviche)

• 1 - 1½ cups washed and patted dry micro herbs

• Optional: Tobiko in lime green and orange (as an alternative garnish)

Instructions:

1. Prepare the Tostadas:

   • Line a plate or dish with paper towels to drain the tostadas after frying.

2. Heat the Oil:

   • In a medium-sized pot or frying pan, heat enough oil to cover the tortillas (using canola, vegetable, or olive oil) to 177-180°C. Ensure the oil is at the right temperature using a thermometer.

3. Fry the Tortillas:

   • Place 1 tortilla (or more, depending on the size of your pan) into the heated oil.

   • Using a metal spatula with holes, press down between the tortillas repeatedly to ensure they are fully immersed in the oil.

   • Fry for about 2 minutes until the tortillas turn golden.

   • Remove the fried tortilla(s) with tongs or the spatula and place them on a paper towel-lined plate to drain the excess oil.

   • Sprinkle a dash of salt on the freshly fried tostadas.

   • Repeat the process for the remaining tortillas, ensuring the oil stays at the right temperature.

4. Prepare the Ceviche:

   • While the tostadas are draining and cooling, prepare the ceviche and set it aside.

5. Assemble the Tostadas:

   • Place the fried tostadas on a serving plate.

   • Spoon a generous amount of ceviche on top of each tostada.

   • Add a sprinkle of finger lime juice and seeds.

   • Garnish with micro herbs or Tobiko (lime green and orange) for a pop of color and flavor.

6. Serve:

   • Enjoy your ceviche tostadas as a fresh, flavorful appetizer or snack!

Note: For the full ceviche recipe, check out Diego's website. Enjoy!