Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 328 kcal
- Protein
- 26 g
- Carbohydrates
- 18 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 691 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 59 mg
- Potassium
- 869 mg
- Calcium
- 93 mg
- Iron
- 1.1 mg
- Magnesium
- 71 mg
- Phosphorus
- 280 mg
- Zinc
- 1.7 mg
- Vitamin A
- 192 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 3.9 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.18 mg
- Niacin
- 8.8 mg
- Folate
- 86 mcg
- Water
- 207 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
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.
Storage
Refrigerator: 4 hours — The acid in the lime juice will continue to cook the seafood, eventually making it rubbery.
Troubleshooting
Seafood is tough or rubbery
Cause: The seafood was left in the acidic lime juice for too long.
Fix: Cannot be fixed.
Prevention: Limit marinating time to 5-10 minutes and serve immediately after assembly.
Cultural Context
Seafood tostadas are a vibrant and refreshing dish deeply rooted in Mexican coastal cuisine. Originating from regions with abundant access to fresh seafood, they embody the spirit of street food and casual dining, offering a delightful balance of textures and bright, zesty flavors.
