Put a tablespoon full of ceviche on each tostada and a slice of avocado and sprinkle with a little extra coriander. Place the fish in a glass bowl, adding the lime juice and coconut milk.

And judging by the fresh bounty that's come my way, there are fish being landed left, right and centre. When I tire of pan-fried snapper (it does eventually happen) with a squeeze of fresh lemon ...

Let sit until fish turns opaque, 5-10 minutes. Taste and season with more salt, lime juice and/or oil as needed. Garnish ceviche with sliced avocados. Serve immediately with corn tostadas or ...

A trio of ceviche tostadas were ice cold and well seasoned: two had lime-spritzed lime white fish and one featured Asian-seasoned sushi grade tuna (basically Peru’s distinctive ceviche).