Sopito with Red Snapper Ceviche

To make the ceviche:
1) Combine the red snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours.

2) Drain the juice and put the red snapper in a bowl. Add the tomato, onion, coriander, olive oil, chilli and season with salt and pepper.

To make the sopitos:
1) Combine the masa harina, water and salt in a bowl and mix well to form a dough. Set aside to rest for at least 20 minutes.

2) Form the dough into small, shallow flat-bottomed cups, each one about 10cm in diameter and 12mm tall.

3) Heat about 8cm of corn oil in a deep fryer and fry the sopito disks until golden. Keep warm.

To assemble:
1) Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and coriander. Garnish the plate with radish halves seasoned with salt and olive oil.