Inspired by Tostadas...

Recently, on one of my many (many, many, many) flights to and from Melbourne, I watched an episode of "No Reservations" where Tony Bourdain visited Baja Mexico. On the trip he spent time at La Guerrerense in Ensenada, which is a little tostada street cart that he called some of the best street food in the world. Big call! But the episode inspired me and I decided to pop by a friend's new house over the weekend and whip up some gourmet seafood tostadas.

Now, if you don't know what a tostada is it's a crispy tortilla base that's topped with any number of ingredients. In the lower north shore of Sydney I wasn't able to find a place that carries tostada shells so I bought regular tortillas and cut two rounds out of each one using a jar top as a guide. I then fried the tostadas in a bit of vegetable oil in a frying pan until crisp - about two or three minutes per side.

I made three different varieties but you can mix and match as you desire and also come up with your own toppings! The first one I made was crab with lime mayo and cabbage. 

crab chili mayo.jpg

You'll need:

  • 1 tin shredded crab meat
  • 3 tbsp whole egg mayo
  • juice of half a lime
  • shredded cabbage
  • chopped chives
  • paprika
  • salt & pepper
  • tabasco sauce (optional)

Mix the mayo with the lime juice and a sprinkle of paprika and a dash of salt and pepper. Add the crab meat until mixed well. Place a dollop of the mixture to a tostada shell and top with shredded cabbage, chopped chives, and a dash of tabasco sauce.

Next came octopus with tuna and pickled jalepeno. I was pleasantly surprised by the taste combination in this one and it actually was a crowd favourite!

tuna jalepeno octopus.jpg

You'll need:

  • 1 tin tuna fillets (I used Serena tuna)
  • pickled jalepenos (they're now in the Mexican food section of your grocer)
  • 6 baby octopus, heads removed
  • 2 tbsp olive oil
  • 1 chopped red chili
  • chili paste

Add the olive oil to a saucepan and heat. Add the chilis and octopus and fry for about 5 minutes. Remove from the heat and chop the octopus into small bite-sized pieces. To a tostada shell add a chunk of tuna topped with a slice of picked jalepeno then add a pile of the chopped octopus and top with a bit of chili paste.

Lastly, I made a scallop and dory ceviche tostada. This was incredibly tasty and my personal favourite.

scallop dory ceviche.jpg

You'll need:

  • 6 fresh scallops
  • 2 firm dory fillets
  • 1 chopped red onion
  • 1 chopped red chili
  • chopped coriander
  • juice of 2 lemons
  • juice of 2 limes
  • salt & pepper
  • tabasco sauce (optional)

Chope the dory into bite-sized pieces and place in a bowl. Thinly slice the scallops and add to the dory. Add the onion, coriander, chili, salt and pepper, and juice and then stir. Let the ceviche sit in the fridge for a half hour, stirring occasionally.

Top a tostada shell with ceviche and add a splash of tabasco sauce. Yum...