Kingfish ceviche tostada

This zesty kingfish ceviche tostada will impress the family, and give you a taste of what's on the menu at Riddell's Green.

Club Members are in for a treat when the newly renovated sports bar, Riddell’s Green, opens at Healesville Country Club & Resort. New Executive Chef Himanshu Sharda has designed a menu that incorporates South American flavours. He’s giving Club Members a taste of what to expect with this kingfish ceviche tostada recipe.

South American cuisine is an intriguing blend of indigenous, colonial and immigrant traditions, while ceviche, which is fresh fish marinated in lemon or lime juice, is popular throughout the region. If you’re unfamiliar with the word “tostada”, it means “toasted” and usually refers to a flat and crunchy tortilla. You can buy tortillas at most supermarkets. Or, if you are feeling adventurous, there are online recipes.

“This is an easy recipe for anyone to make,” Himanshu says. “The dish is full of fresh flavours, and sets the tone for an amazing evening.”

It’s also one of the fabulous dishes that you can try at Riddell’s Green, when Healesville Country Club & Resort reopens (in line with Victorian Government guidelines). Club Members enjoy 15% off food and beverages at Riddell's Green when they charge directly to their Club account.


Fish ceviche tostada

Kingfish ceviche tostada (serves 4)


  • 400g sashimi-grade kingfish
  • 1/2 jalapeno, finely chopped
  • 50g white onions, finely chopped
  • 2 limes, juiced
  • 1/2 orange, juiced
  • 1tbsp olive oil
  • 1/2 avocado, diced
  • 100g cucumber, diced and seeds removed
  • 1 baby radish, sliced
  • 20g finger lime (cut in half, scrape out pearls and save)
  • 2 sprigs coriander, roughly chopped
  • 75ml aioli
  • Salt, to taste
  • Pepper, to taste
  • 8 tostadas


  1. Finely slice kingfish, and mix with jalapenos, white onions, lime, orange juice and olive oil. Add a pinch of salt.
  2. Refrigerate for 15 minutes.
  3. Mix the avocado, cucumber, radish and coriander in with the marinated kingfish.
  4. Spoon a generous portion onto a crispy tostada or tortilla. Drizzle with aioli, and garnish with finger lime pearls.
  5. Enjoy.


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