Tostadas Campechanas de Mariscos (Seafood Tostadas)
At the beautifully abundant Mercado Negro in Ensenada, Baja California, the clams, mussels, oysters, shrimp and fish that are for sale each day are highly sought after by locals and chefs. Almost more common than street tacos served there are these tostadas, made in stands that sell towers of fresh, raw seafood tossed with squeezed lime juice and topped with a number of different housemade salsas.
- Serves: 6 persons
- ¾cup fresh lime juice (from 5 to 6 limes)
- ½teaspoon finely grated lime zest
- 1 ½teaspoons kosher salt (such as Diamond Crystal)
- 1 ½pounds raw or cooked seafood (such as clams, mussels, scallops, shrimp and/or tuna) or cooked octopus, or a combination, cut into bite-size pieces, as necessary
- ¼large red onion, thinly sliced
- 2medium radishes, thinly sliced
- 3to 6 chiltepine chiles (see Note), finely ground (or 1/4 to 1/2 teaspoon cayenne)
- 2medium avocados, peeled, seeded and thinly sliced
- 6tostadas de maíz (6-inch fried or toasted corn tortillas)
- 3tablespoons chopped fresh cilantro leaves and tender stems
- Salsa macha, for serving
Step 1Ten minutes before you are ready to serve, whisk together lime juice, lime zest and salt in a large bowl until salt has dissolved. Add seafood, onion, radishes and chiles, and toss to combine and evenly coat. Let sit for 5 minutes before building the tostadas.
Step 2Meanwhile, arrange avocado on each of the tops of the tostadas. Add cilantro to the seafood mixture and toss to combine. Use a slotted spoon to pile the seafood over the avocado. Drizzle with salsa macha and serve.