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Monday 02 December 2024 22:39:21 GMT

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2024-12-02 23:14:10

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2024-12-03 17:57:04

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Winning hearts one tostada at a time (recipe below!) Ingredients For the pickled onions - ½ cup apple cider vinegar - 1 tbsp granulated sugar - 1 ½ tsp kosher salt - 1 cup water - 1 red onion, thinly sliced For the avocado crema - 1 avocado - ½ cup Greek yogurt - ¼ cup cilantro leaves and tender stems, roughly chopped - 1 japapeño, roughly chopped - 1 scallion, roughly chopped - 2 tbsp lime juice - ½ tsp kosher salt For the yellowtail - ½ cup ponzu - 2 tbsp granulated sugar - 2 tbsp soy sauce - 1 tbsp rice wine vinegar - 2 tsp sesame oil - 1 ½ lbs. Yellowtail, cubed For the tostadas - Neutral oil (enough to go 1 ½” up sides of a frying pan) - 12 small corn tortillas - flaky salt - Red radish, thinly sliced - Serano pepper, thinly sliced - Scallions, thinly sliced Preparation 1. For the pickles onions, whisk vinegar, sugar, and salt together in a large measuring up until sugar dissolves. Add in water, whisk to combine. Place onions in a jar with lid and pour vinegar mixture over top, cover. Onions will be ready after 1 hr at room temp, store in the fridge to use the rest later. 2. For the avocado crema, add all the ingredients to a food processor and blitz until smooth, season with salt to taste. Add water (1 tbsp at a time) to thin out crema if needed. 3. For the yellowtail, whisk ponzu, sugar, soy sauce, vinegar, and sesame oil in a medium bowl until sugar dissolves. Add yellowtail and toss to coat, let marinate for 10-15 minutes before plating. 4. Heat oil over medium-high heat. Fry tortillas until crispy and golden on both sides, salt tostadas as soon as they come out of oil. 5. To serve, spread crema over fried tostadas followed by a few spoonfuls of yellowtail. Top each tostada with radishes, serrano peppers, pickled onion, and scallions. #summerrecipes #EasyRecipes #outdoorcooking #tostadas #pescatarianrecipes #fishrecipes #cevicherecipe

Winning hearts one tostada at a time (recipe below!) Ingredients For the pickled onions - ½ cup apple cider vinegar - 1 tbsp granulated sugar - 1 ½ tsp kosher salt - 1 cup water - 1 red onion, thinly sliced For the avocado crema - 1 avocado - ½ cup Greek yogurt - ¼ cup cilantro leaves and tender stems, roughly chopped - 1 japapeño, roughly chopped - 1 scallion, roughly chopped - 2 tbsp lime juice - ½ tsp kosher salt For the yellowtail - ½ cup ponzu - 2 tbsp granulated sugar - 2 tbsp soy sauce - 1 tbsp rice wine vinegar - 2 tsp sesame oil - 1 ½ lbs. Yellowtail, cubed For the tostadas - Neutral oil (enough to go 1 ½” up sides of a frying pan) - 12 small corn tortillas - flaky salt - Red radish, thinly sliced - Serano pepper, thinly sliced - Scallions, thinly sliced Preparation 1. For the pickles onions, whisk vinegar, sugar, and salt together in a large measuring up until sugar dissolves. Add in water, whisk to combine. Place onions in a jar with lid and pour vinegar mixture over top, cover. Onions will be ready after 1 hr at room temp, store in the fridge to use the rest later. 2. For the avocado crema, add all the ingredients to a food processor and blitz until smooth, season with salt to taste. Add water (1 tbsp at a time) to thin out crema if needed. 3. For the yellowtail, whisk ponzu, sugar, soy sauce, vinegar, and sesame oil in a medium bowl until sugar dissolves. Add yellowtail and toss to coat, let marinate for 10-15 minutes before plating. 4. Heat oil over medium-high heat. Fry tortillas until crispy and golden on both sides, salt tostadas as soon as they come out of oil. 5. To serve, spread crema over fried tostadas followed by a few spoonfuls of yellowtail. Top each tostada with radishes, serrano peppers, pickled onion, and scallions. #summerrecipes #EasyRecipes #outdoorcooking #tostadas #pescatarianrecipes #fishrecipes #cevicherecipe

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