Ingredients

2 Unicorn Meat patties

2 tbsp oil 

4 garlic cloves 

3-4 shallots 

1-4 Serrano chilis (or for more heat, try Thai or habanero) + extra for garnish

Juice of 4-5 medium limes (about 1/2 cup) 

1/4 cup soy sauce

1 bundle Thai basil leaves 

1 inch piece of fresh ginger 

6-7 lychee fruits, peeled, seeded, and lightly shredded

Salt and pepper 

8x 6-inch tostadas 

1 corn cob, charred 

1 grapefruit, peeled and cut

1 orange, peeled and cut

Fresh cilantro sprigs, for garnish 

Optional toppings: Diced avocado or pineapple slices 

Instructions

Cook Unicorn Meat from frozen over medium heat in 2-3 tbsp of hot neutral oil, breaking apart into small chunks as it softens. Allow it to brown entirely and evenly.

Grill over open fire or dry saute in a cast iron skillet: garlic, 2 shallots, chilis and whole corn cob until they have a small bit of black char.

Add your garlic, shallots, chilis, lime juice, ginger, soy sauce and basil leaves to a food processor and blend until smooth. 

Set your sieve or cheesecloth over a mixing bowl, pour in your ceviche marinade to remove any solid chunks. Set your juice aside and throw away the pulp. 

Add cooled Unicorn Meat and shredded lychee pulp to the bowl of ceviche marinade, cover, and let sit in the fridge for at least 20 minutes. 

In the meantime, prep the tostadas. Slice corn kernels from the cob, julienne the shallots and red onions, peel and cut the citrus, finely slice the Thai chiles, and pluck cilantro sprigs. Add this to the ceviche and add salt and pepper to taste.

Spoon 3-4 tbsp of ceviche per tostada. If desired, add additional toppings like pineapple, avocado, or more cilantro and chilis. Enjoy!