Fish Salpicon Tostadas

How to make Fish Salpicon Tostadas.

Ingredients: Serves 4

  • 1 lb white fish, (tilapia or haddock)
  • 8 corn tortillas
  • 8 cups water, plus 1/4 cup separate
  • 3 guajillo chilli peppers
  • 8 chillies de árbol
  • 5 teaspoons salt
  • 4 Roma tomatoes, diced
  • 1 habanero pepper, minced
  • 1 jalapeño pepper, minced
  • 1/3 cup diced white onions
  • 1/4 cup chopped cilantro
  • Juice of 1/2 a lemon, cut the other half into 4 wedges, set aside
  • Juice and zest of 1 orange, separated
  • 1/4 cup olive oil, plus 1 tablespoon, separate
  • 1/4 teaspoon pepper
  • 2 teaspoons oregano
  • 2 cloves garlic, sliced
  • 1 1/2 tablespoons tabasco hot sauce, more to taste
  • 2 cups canola oil
  • 3 cups shredded lettuce
  • 1/4 cup finely chopped chives

Directions:

  1. Remove the stems and seeds from the guajillo peppers and chillies de árbol.
  2. Transfer to a small pan and cover with 3 cups water.
  3. Bring to a low boil and cook for 10 minutes.
  4. Remove from heat.
  5. In another pot, add 5 cups of water and 3 teaspoons of salt.
  6. Bring to a boil and add the fish.
  7. Cook for 6 minutes, just until fish is cooked.
  8. Remove from water and transfer to a bowl.
  9. Combine the tomato, habanero pepper, jalapeño, onions, cilantro, juice of 1/2 lemon, zest of 1 orange, tablespoon of olive oil, 1/4 teaspoon pepper, 1/2 teaspoon salt and 1 teaspoon oregano.
  10. Stir well, taste for salt.
  11. Cover and set aside.
  12. Drain the peppers in a saucepan and transfer to the blender.
  13. Add sliced garlic, 1 1/2 tablespoons tabasco, orange juice, 1 teaspoon oregano, 1 teaspoon salt, 1/4 cup water and 1/4 cup olive oil.
  14. Blend on high until smooth, taste for salt and set aside.
  15. Using your hands or a fork, flake the fish until shredded.
  16. Add 1/2 of the chilli pepper sauce from blender and gently stir well to combine.
  17. Taste for salt and tabasco, cover and chill until ready to serve.
  18. Pre-heat the 2 cups of canola oil to medium heat in a shallow pan for 6 to 7 minutes.
  19. Fry the corn tortillas for 40 to 50 seconds per side or until crispy, drain on a plate lined with paper towels.
  20. Add a little lettuce to each tostada, add some fresh pico de gallo, 1/4 cup fish salpicon and garnish with chives and lemon wedges.
  21. Serve the extra chilli pepper sauce on the side.
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