Vegan coconut ceviche tostada (main picture)

Macerate Overnight

Prep 20 min

Serves 4-6

300g fresh coconut flesh

200ml lime juice

60ml orange juice

80g cucumber, julienned lengthways

50g red onion, peeled and diced

100g tomato, deseeded and diced

1 bunch fresh coriander, finely chopped

30g fresh serrano chilli, finely chopped

Salt

Blue corn tostadas

To garnish

3 red radishes, sliced and halved

1-2 jalapeño or serrano chilli, thinly sliced

1 ripe avocado, diced

Break the coconut, scrape out the meaty part with a spoon and cut it into fine strips.

Marinate the coconut overnight in the lime and orange juice to meld the flavours and soften the coconut flesh.

When you are nearly ready to eat, mix the rest of the ingredients and season with salt.

Serve on blue tostadas with the radishes, chillies and avocado cubes.

Carne apache (Mexican beef tartare tostada)

Carne apache, AKA Mexican beef tartare tostada.

Prep 20 min

Cook 4 hr

Rest 1 hr

Serves 6-8

1 garlic clove, peeled

250ml fresh lime juice

500g lean best sirloin or rump steak, minced

150g fresh tomatoes, finely diced

50g white onion, peeled and finely diced

30g fresh coriander, finely chopped

1 tbsp hot sauce (eg Valentina)

5g chipotle chilli powder

1 tbsp oregano leaves

Salt and black pepper, to taste

1 ripe avocado, sliced, to garnish

Slice the garlic clove very thinly and add to the lime juice, followed by the minced lean meat, then let it “cook” in the juices for four hours. Stir occasionally, until the meat has changed colour.

Transfer to a mixing bowl with the rest of the ingredients.

Season well, and leave to rest for at least one hour, so the flavours combine.

Serve about one tablespoon of the mixture on each tostada, and garnish with a thin slice of the avocado.

Chicken tinga tostada

El Pastor’s chicken tinga tostada.

Prep 15 min

Cook 50 min

Serves 6-8

1 kg free-range chicken thighs on the bone

4 large white onions, peeled: two quartered, two julienned

2 tsp oregano

2 large tomatoes, skinned and roughly chopped

150ml passata

1 tbsp chipotle paste

Salt and black pepper

6 white corn tostadas

To garnish

A dollop of soured cream (optional)

1 pinch shredded baby gem lettuce

1 tspsalsa verde (fresh or shop-bought)

Put the chicken in a pan with the two quartered onions, and cover with water. Bring to a boil, skim the froth off the surface, then simmer for 15 minutes, until the chicken is cooked through. Strain and reserve 100ml of the chicken stock, then remove the chicken and shred the meat with two forks.

Sweat the julienned onions with the oregano, until transparent, then stir in the tomatoes.

Cook for a few minutes, then add the passata, the chipotle paste and the chicken broth. Stir in the chicken, and cook for another 15 minutes on a low heat. Season to taste.

Serve about a tablespoon of the chicken mix on each tostada, and garnish to taste.

Sesame tuna tostada*

Sesame tuna tostadas.

Prep 20 min

Cook 15 min

Serves 6-8

240g fresh tuna loin (sustainable, sashimi-grade – see above)

1 tsp sesame seeds

18ml sesame oil

35ml soy sauce

1 tbsp salsa de arbol (see below)

4 tbsp guacamole (shop-bought, or see below)

Coriander, to garnish

6 blue corn tostadas

For the salsa de arbol

2 x dried arbol chillies

40ml pomace oil (or any light olive oil)

2 tsp white onion, peeled and finely diced

3 tsp garlic, peeled and finely chopped

60ml olive oil

Salt

For the guacamole

2 avocados

1 vine or 4 cherry tomatoes, roughly chopped

Juice of 1 lime, zest of ½

A few sprigs coriander

Salt

First, make the salsa de arbol: rehydrate the chillies by covering them in boiling water and leaving them to soak for two minutes.

Make the guacamole: mash the avocados with a fork, add the tomatoes, the lime juice and zest, coriander and a large pinch of salt. Mix and taste, adding more salt or lime if needed.

Fry the chillies whole in a splash of oil. Meanwhile, fry the onion and garlic in the olive oil in another pan on a low heat. Drain both and set aside.

Blend the chillies, onion and garlic, then mix with a pinch of salt and infused oils.

Cut the tuna loin into 1cm cubes, put into a bowl, and mix with the sesame seeds, sesame oil, soy sauce and salsa de arbol.

Put a tablespoon or so of the mixture on to a tostada, and top with a thin layer of guacamole and a sprinkling of coriander.

* The Guardian aims to publish recipes for fish rated sustainable by the Marine Conservation Society, which recommends North Atlantic albacore tuna for the recipe above. For ratings in your region, check: UK; Australia; US.