Kingfish Tostada

• 8 small corn tortillas
• Oil, to fry
• Ceviche
• 300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks
• 1 small avocado, cut into 1cm chunks
• 1 cucumber, seeds removed and finely diced
• ½ red onion, finely diced
• 2 bird’s-eye chillies, seeds removed and finely diced
• 3 tbs shredded coconut, toasted
• 1 small handful coriander leaves, finely chopped

Dressing

• 1 clove garlic, minced
• 2 tbs olive oil
• 2 tbs coconut milk
• 1 tbs blanco tequila
• 1 tsp agave syrup
• 1 lime, juice only