Huon Salmon Ceviche Tostadas, Sweet Corn, Coconut and Jalapenos

Huon Salmon Ceviche Tostadas, Sweet Corn, Coconut and Jalapenos
Preparation:
20 Minutes
Cooking:
20 Minutes
Serves:
20-30

Ingredients

  • 400g Fresh Huon Salmon
  • 200ml Coconut Cream
  • 150ml Lime Juice
  • 1 Cup Corn Kernels
  • 2 tbsp Fish Sauce
  • 1 tbsp Ginger - Finely Grated
  • 1 Green Jalapeno - seeded and finely chopped
  • 1 Handful of mint leaves - finely chopped
  • 1 packet of corn chips (Tostadas)

Method

  1. 1

    Cut the Huon Salmon into 1cm pieces.

  2. 2

    Combine all ingredients in a bowl and season.
    Leave for about 20 minutes in the fridge.

  3. 3

    To serve place a little salmon mixture on corn chips and top with the chopped mint leaves.

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