Ahi Tostadas

Serves 6
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Directions

  1. 1Heat oil to 350°F.
  2. 2Fry tortillas one at a time until golden, bubbling, and crispy.
  3. 3Drain and immediately season with kosher salt.
  4. 4Set aside.
  5. 5In a bowl, whisk flour and kosher salt.
  6. 6Add cold water a little at a time, whisking until a smooth, loose batter forms that lightly coats the back of a spoon.
  7. 7Add onion strips and toss to evenly coat.
  8. 8Fry in small batches until golden and crisp, 2–3 minutes.
  9. 9Drain and lightly salt with kosher salt.
  10. 10Add avocado, onion, tomatillo, serrano, cilantro, lime juice, kosher salt, water, and pequín chile to a blender.
  11. 11Blend until smooth and spoonable.
  12. 12Taste and adjust kosher salt.
  13. 13Set aside.
  14. 14Combine ahi with soy sauce, sesame oil, and lime juice.
  15. 15Toss gently just before assembling.
  16. 16Spread guac-salsa on each tostada.
  17. 17Top with diced cucumber, ahi, fresh cilantro, and finish with crispy onions.
  18. 18Serve with fresh lime wedges.

Ingredients

  • 1.5 lb sushi-grade ahi tuna, cubed
  • 3 TBSP soy sauce
  • 1 tsp sesame oil
  • 0.5 unit Juice of lime
  • 1 unit medium avocado
  • 0.25 unit medium white onion
  • 1 unit small tomatillo, husked and rinsed
  • 1 unit serrano pepper
  • 3 unit dried pequín chile
  • 1 handful fresh cilantro
  • 0.5 unit Juice of lime
  • 1 TBSP water, to loosen
  • Kosher salt, to taste
  • 6 units small corn tortillas
  • Neutral oil, for frying
  • Kosher salt
  • 0.5 unit white onion, cut into thin strips
  • 0.5 C all-purpose flour
  • 0.5 tsp kosher salt
  • 0.33 C Cold water, as needed
  • Neutral oil, for frying
  • 2 units Persian cucumbers, small dice
  • Fresh cilantro
  • Lime wedges

Equipment

OilBowlWhiskBlender

Tips

  • Do not let ahi sit in the marinade, otherwise it will begin to cure and absorb too much.

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