Name: Seafood Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 tostadas
Cuisine: Mexican
Ingredients: 180 ml lime juice; 1 g lime zest; 9 g salt; 2 chiltepine chiles; 680 g seafood; 100 g red onion; 150 g radishes; 45 g cilantro; 2 avocado; 6 tostadas de maíz; 30 ml salsa macha

Equipment

Large bowl

Whisk

or Fork

Slotted spoon

Chef's knife

Ingredients

6 servings

marinade

180 ml lime juice
1 g lime zest, finely grated
9 g salt
2 chiltepine chiles, finely ground

seafood mixture

680 g seafood, cut into bite-size pieces
100 g red onion, thinly sliced
150 g radishes, thinly sliced
45 g cilantro, chopped

for serving

2 avocado, peeled, seeded, and thinly sliced
6 tostadas de maíz, fried or toasted
30 ml salsa macha

Nutrition (per serving)

328

Calories

26g

Protein

18g

Carbs

18g

Fat

Fiber

Sugar

691mg

Sodium

Method

Whisk the lime juice, lime zest, and salt in a large bowl until the salt dissolves.

Add the seafood, sliced red onion, radishes, and ground chiles to the lime mixture.

Toss the ingredients thoroughly to ensure the seafood is evenly coated in the marinade.

Allow the mixture to marinate at room temperature for 5 minutes.

5mLook for: Seafood should appear opaque on the surface.

Place the sliced avocado onto the surface of each corn tostada.

Gently fold the chopped cilantro into the marinated seafood mixture.

Using a slotted spoon, lift the seafood from the marinade and pile it on top of the avocado on each tostada.

Drizzle each tostada with salsa macha and serve immediately.

Chef's Notes

For the freshest flavor, use high-quality, sushi-grade seafood if possible. Ensure it's very fresh as it will be 'cooked' by the lime juice.
Don't over-marinate the seafood. The 5-minute marination time is crucial to lightly 'cook' the seafood without making it tough or mushy.
Taste the marinade before adding the seafood and adjust salt and chile levels to your preference. The chiltepine chiles offer a unique, sharp heat.
If you can't find chiltepine chiles, use a pinch of cayenne pepper or a finely minced serrano chile for heat, but be mindful of the flavor difference.
Serve immediately after assembly to ensure the tostadas remain crisp and the seafood is at its freshest.