Annabel Langbein – Official website of The Free Range Cook

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Seaside Tostadas

These tostadas are inspired by those served at the restaurant Contramar in Mexico City, and are best served with a Mexican beer. Make sure your fish is very fresh, and nice and cold. You can use storebought chipotle aioli if you like too.

Prep Time

15 mins

Serves

Finger Food

Mexican

Party

Seafood

Found in "Summer at Home"

Ingredients

12 corn tostadas

1/2 cup Aquafabulous Mayonnaise and Aioli , blitzed with chipotle peppers in adobo sauce

400g sashimi-grade salmon fillet, trevally, or kingfish, thinly sliced into 1/2cm slices

2 just-ripe avocados, destoned, peeled, and thinly sliced

1/4 cup coriander leaves, to garnish

flaky sea salt, to taste

Method

Spread 1–2 tsp of the chipotle aioli onto each tostada.

Place a couple of slices of fish on top, followed by a couple of slices of avocado.

Garnish with coriander, a squeeze of lime and some flaky salt. Serve immediately.

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