Cornish Hake and Florida Grapefruit Ceviche Tostada

If you love the flavour of Latin American cuisine, this dish is one to add to your list.

Ceviche Ingredients

  • 2 Florida Grapefruit
  • 200g Cornish Hake, diced
  • 1 tbsp chopped dill
  • ½ cucumber, peeled, deseeded and finely diced
  • 1 red chilli, deseeded and finely sliced
  • Pinch of sea salt

Tostada Ingredients

  • 2 small tortillas
  • Vegetable oil for frying
  • 2 tbsp cooked quinoa
  • Handful of samphire (if available)
  • Pickled red onion and fennel shavings


1. Start by preparing your Florida Grapefruit. Juice one and then finely dice the flesh of the other.

2. Add your grapefruit to a bowl with diced fish, chilli, cucumber and dill. Gently mix with a spoon and season with a generous pinch of sea salt. Leave to cure in the fridge for 45-60 mins.

3. Fry your tortillas in a shallow pan until golden and crispy. Then build your tostada with a spoonful of quinoa, handful of samphire, pickles and large spoonful of delicately cured ceviche.

4. Garnish with a few wedges of Florida Grapefruit and serve.