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.
12 corn tostadas
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
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.