Inspired by a fantastic chef friend of ours, Paola Zamora, this Japanese and Mexican fusion dish is easy to make and has great textures, flavour and is pretty healthy too.

Ingredients

(for the ceviche marinade)

1 piece of Fresh tuna (about 150g)

6 squares of won-ton wrapper (available from Chinese supermarkets like Wing Yip)

1 tablespoon of finely chopped onion (a shallot is ideal, but any will work)

1 lime, zested and juiced

Juice of a 1/4 of a grapefruit

1 red chilli – finely chopped

1 tablespoon full of olive oil

2 teaspoons of soy sauce (I like Kikkomans)

Finely diced cucumber (not the seeds)

(for the guacamole)

1 ready to eat avocado

1/4 red onion, finely diced

juice of 1/2 a lime

1/2 to 1 red chilli – finely diced (keeps the seeds in if you want it hot)

1 tablespoon of olive oil

Method

In a bowl, mix the marinade ingredients (except the cucumber and tuna) together and give it a stir. Using a sharp knife (I adore my Kai Shun from Borough Kitchen); cut the tuna into small cubes of about 1/2 cm. Mix the tuna into the marinade and stir it well. Cover and pop it in the fridge for about an hour or so.

Heat a couple of cm’s in a small frying pan and fry the won ton wrappers one at a time until they are just turning golden brown. Stack them on some absorbent kitchen paper to cool.

Make the guacamole. Finely dice the avocado and mix with the line juice, onion, chilli, coriander and a drizzle of oil. Season with salt and pepper. Mash it a bit with the back of a fork.

To serve, spread a little guacamole on a tostada, top with a couple of spoons of the Tuna and a little sprinkle of the cucumber cubes.