Salmon Tostadas
Salsa macha (find the recipe here) is the perfect accompaniment for seafood. It provides texture as well as a smoky note. Try making this simple tostada with cooked shrimp or for a vegan version use hearts of palm.
Ingredients
- 3 tablespoons salsa macha
- 3 tablespoons mayonnaise
- 1 ripe Hass avocado
- 1 lime
- 2 tablespoons soy sauce
- 4 corn tostadas
- ½ pound raw salmon or ahi tuna, thinly sliced
- 1 radish, thinly sliced
- 4 tablespoons cilantro leaves, shredded
- 3 tablespoons cooked yellow corn
- Salsa macha and lime wedges, to serve
Instructions
- Combine salsa macha with mayonnaise and reserve.
- Using a fork, mash avocado, season with lime juice and soy sauce.
- Spread avocado on tostadas, add salmon, slices of radish and corn. Sprinkle with cilantro.
- Top with salsa macha mayonnaise and additional salsa if desired. Serve with lime wedges. Serves 2.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
