Cornish Hake and Florida Grapefruit Ceviche Tostada

Serves 2


For the Ceviche

  • 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

To serve:

  • 2 small tortillas
  • Veg oil for frying
  • 2 tbsp cooked Quinoa
  • Handful of samphire
  • Pickled red onion and fennel shavings


Cornish Hake and Florida Grapefruit Ceviche Tostada

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.