Tostaditas De Atun Recipe

If using store-bought mini tostada shells, check for crispness and set aside. If using small corn tortillas, heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat.

Working in batches, fry each small tortilla 30–45 seconds per side until golden and crisp. Use tongs to flip and remove to a paper towel-lined tray. Sprinkle lightly with fine sea salt while warm. Alternatively, brush tortillas with oil and bake at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Trim any sinew from the hamachi or tuna and pat the fish very dry. Slice into small 1/4" cubes or finely mince according to preference; you should have about 9 oz total.

In a bowl, whisk together 2 tbsp light soy sauce, 1 tsp sesame oil, 1 tbsp lime juice, 1 tsp rice vinegar, and 1/2 tsp grated fresh ginger until emulsified.

Add the cubed/minced fish to the marinade and toss gently to coat. Fold in the thinly sliced scallion, 1 tsp toasted sesame seeds, and 1/4 tsp freshly ground black pepper. Let sit 5–10 minutes to absorb flavors (do not marinate longer than 15 minutes for sashimi-grade fish).

Taste one piece and adjust seasoning with a touch more soy or lime if desired. Keep chilled until ready to assemble.

Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork. Stir in 3 tbsp Greek yogurt (or crema), 1/2 tbsp lime juice, 1/4 tsp salt and 1/2 tsp hot sauce (optional) until smooth but still slightly textured. Adjust seasoning to taste.

If you prefer a silkier crema, blitz avocado, yogurt, lime juice and salt briefly with an immersion blender or in a small food processor.

Place the tostada shells on a serving plate. Using a small spoon, spread about 1 tsp of avocado crema on each shell (reserve a little crema for any extras).

Divide the marinated hamachi/tuna evenly among 9 tostaditas (about 1 oz fish per tostada), gently piling a small mound in the center of each shell.

Top each with a few microgreens or a small cilantro leaf, a light sprinkle of extra toasted sesame seeds, and a sliver of scallion if desired. Add a pinch more black pepper or a tiny squeeze of lime over the top.

Serve immediately with lime wedges alongside so diners can add additional citrus. These are best eaten right away to keep the shells crisp.