Tostadas De Ceviche

Directions

1. Begin by dicing the kingfish and prawns very finely and placing them in a bowl. Cover the seafood with the juice of two limes and a dash of salt, then cover the bowl and refrigerate for 30 minutes.
2. Next, prepare a mix of diced tomatoes and white onions by removing the tomato seeds and tossing them in a separate bowl. Drizzle the mixture with the juice of half a lime and season to taste.
3. In a separate bowl, mix together half a cup of mayo and SSB Chilli Oaxaca salsa picante.
4. Heat up oil in a frying pan to 350°F/175°C, preferably using grapeseed oil for its high smoke point. Fry street tacos until they become crispy, then remove from heat.
5. Finally, fill the tacos with the tomato and onion mixture and top with avocado and the prepared sauce.