Habanero Mango Ceviche

In a large pan over medium heat, add 1 tbsp olive oil. Then add in hominy and cook for 4-5 minutes then lightly salt. Remove the hominy from the pan and add to a large mixing bowl. Return to the pan, add a touch more oil then add in corn and cook for 4-5 minutes. Lightly salt then remove the corn from the pan and add to the hominy. Return to the pan one more, add 1-2 tbsp more oil then cook the zucchini for 5-6 minutes until golden. Lightly salt the zucchini then add to the hominy and corn. To the bowl, add the red onion, mango, cilantro & salt. To a blender, add all the marinade ingredients (juice of 6 limes, 2 oranges, 1/2-1 whole habanero, 2 garlic cloves, 1/4 bunch cilantro). Blend on high for one minute then pour it over the ingredients in the bowl and mix to combine. Season with a pinch of salt. Taste and add more salt to your liking. Cover and store in the fridge for a couple of hours to chill. Serve on tostadas with sliced avocado and salsa macha for more spice.