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

Directions

1. 1.

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

For the roasted corn labneh

1. 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.

2. 3.

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

3. 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

1. 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.

2. 6.

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

Remaining toppings

1. 7.

   Thinly slice (using a mandolin is preferred) watermelon radishes. Soak in ice water to keep crunchy. Cut into triangles before serving.

2. 8.

   Cube your avocado and cucumber

3. 9.

   Grate cotija cheese if yours comes ungrated.

To serve

1. 
   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