2 western rock lobsters, boiled, shelled and diced to 1cm

2 Lebanese cucumbers, finely diced

½ red onion, finely diced, soaked in water for 15 minutes, drained well

1 cup coriander leaves, chopped

1 garlic clove, finely minced

1 bunch coriander, washed, roots trimmed and cut into 10cm lengths

1 green capsicum, finely chopped

2 long red chillies, seeds removed, finely chopped

3 tomatoes, seeds removed, finely chopped

½ lime, juiced

2 tbsp white wine vinegar

2 tbsp extra virgin olive oil

Sea salt to taste

1 pack quality corn chips

Place all salsa ingredients in a large bowl and gently toss to combine.

Fill a serving bowl with the salsa.

Serve with quality corn chips and extra lime wedges on the side.

ROCK LOBSTER SALSA TOSTADA

Grab your Christmas Crays!