Delight your taste buds with Chef Waller's Yellowtail Tostada. His dish combines the freshness of yellowtail with vibrant flavors and textures, creating a culinary masterpiece that is sure to impress. Whether you're a seafood lover or simply seeking a delightful twist on traditional tostadas, this recipe is a showstopper.

Learn more about Dutch Yellowtail's sustainable farm practices here.

Recipe by Chef Waller, aka Board Short Chef

Yellowtail Tostada w/ Roasted Corn Labna, Pickled Onion & Watermelon Radishes

Rated 4.3 stars by 3 users

Author:

Chef Waller aka Board Short Chef

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.

Image of Yellowtail Tostada w/ Roasted Corn Labna, Pickled Onion & Watermelon Radishes

Ingredients

Fried tortilla (we fried a Nixtimal tortilla in pork fat)
Dutch Yellowtail - cubed (feel free to use any Seatopia white fish for this!)
Sesame seeds
(Maldon) salt
Chili oil

Roasted Corn Labna

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

Pickled Red Onions

White vinegar
Sugar
Salt
Red onion - sliced thin

Other toppings

Watermelon radishes - sliced thin
Cucumber - cubed
Avocado - cubed
Cotija - grated

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Directions

If not using a pre-fried tostada, fry a tortilla in (preferably pork) fat until crispy.

For the roasted corn labneh

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.
Toast an ear of corn in cast iron or over an open flame until browning starts. Cut off the kernels from the stalk.
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

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.
Pour over thinly sliced onions and refrigerate for at least an hour (overnight preferred).

Remaining toppings

Thinly slice (using a mandolin is preferred) watermelon radishes. Soak in ice water to keep crunchy. Cut into triangles before serving.
Cube your avocado and cucumber
Grate cotija cheese if yours comes ungrated.

To serve

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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Yellowtail Tostada with Roasted Corn Labneh, Pickled Red Onion, and Watermelon Radishes

Yellowtail Tostada w/ Roasted Corn Labna, Pickled Onion & Watermelon Radishes

Author:

Ingredients

Roasted Corn Labna

Pickled Red Onions

Other toppings

Directions

For the roasted corn labneh

For the pickled red onions

Remaining toppings

To serve

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