
Mexican
Rated 4.0 stars by 5 users
Yellowtail Tostada w/ Roasted Corn Labna, Pickled Onion & Watermelon Radishes
About Board Short Chef:
Waterman, cameraman and chef, in no particular order. Raised in the water, pushed into waves before I could walk. Schooled in Santa Barbara where I found film and storytelling as tools for the mission ahead. Culinary chops earned at Dudley Market in Venice where a passion for sourcing began. Now putting it all together - the journey to showing people the importance of sourcing and how to live a more connected life has begun. Find me cooking over fire, catching fish, touring regenerative farms.
Ingredients
-
Seatopia Yellowtail
-
Vera Salt Certified Microplastic Free Sea Salt
- Fried tortilla (we fried a Nixtimal tortilla in pork fat)
- Sesame seeds
- Chili oil
-
Full fat plain yogurt (if you choose to make your labneh at home)
- Salt
- 1 ear of corn
- Lemon juice or olive oil for texture
- White vinegar
- Sugar
- Salt
-
Red onion - sliced thin
- Watermelon radishes - sliced thin
- Cucumber - cubed
- Avocado - cubed
- Cotija - grated
Roasted Corn Labna
Pickled Red Onions
Other toppings
Directions
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1.
If not using a pre-fried tostada, fry a tortilla in (preferably pork) fat until crispy.
For the roasted corn labneh
-
2.
If not starting with pre-made labneh: Mix full fat plain yogurt with salt to coax out water. Wrap in cheesecloth with a weight on top and let sit overnight until all the liquid has drained - you should be left with a cream cheese consistency.
-
3.
Toast an ear of corn in cast iron or over an open flame until browning starts. Cut off the kernels from the stalk.
-
4.
Add labneh and corn to a blender and blend to a smooth paste. Add lemon juice or olive oil if the consistency is too dry.
For the pickled red onions
-
5.
Create a pickling ratio of 2:1:¼ of white wine vinegar:sugar:salt. Bring mixture to a boil until salt and sugar are dissolved.
-
6.
Pour over thinly sliced onions and refrigerate for at least an hour (overnight preferred).
Remaining toppings
-
7.
Thinly slice (using a mandolin is preferred) watermelon radishes. Soak in ice water to keep crunchy. Cut into triangles before serving.
-
8.
Cube your avocado and cucumber
-
9.
Grate cotija cheese if yours comes ungrated.
To serve
-
10.
Use the roasted corn labna as a base on your tostada. Add cubed yellowtail. Finish with pickled red onions, cucumbers, watermelon radish, avocado, and cotija
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