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Aji Amarillo Avocado Tostada Makes 6 tostadas Ingredients: 1/2 lb. skinless, boneless Pacific halibut, cut in 1/4-inch dice 3/4 cup freshly squeezed lime juice 1 1/2 tsp. Aji Amarillo paste 1/4 cup extra virgin olive oil 1/2 small red onion, finely diced 1 Aji Amarillo chile, stem and seeds removed, minced 1 red Jalapeño chile, stem and seeds removed, finely diced 1 (1/2-inch) piece of fresh ginger, peeled and minced or grated 1/2 bunch cilantro, chopped 4 firm, ripe Hass avocados, peeled, seeded and cut in 1/2-inch dice 1/2 small jicama, peeled and julienned into one-inch strips 6 (6-inch) corn tortillas, fried until crisp Salt and freshly ground black pepper, to taste 1/4 head green cabbage, thinly shredded, for serving Instructions: 1. In a large bowl, combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid. 2. In another large bowl, whisk together the remaining 1/4 cup of lime juice, Aji Amarillo paste and olive oil. 3. Stir in onion, chiles, ginger and cilantro; season to taste with salt and pepper. 4. Add Hass avocado, jicama and halibut; stir gently to combine. 5. Taste and adjust seasonings as necessary. 6. Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas. Recipe Variation: Serve in a chilled martini glass, garnished with tortilla chips. *Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. Recipe created by chefs Mary Sue Milliken and Susan Feniger for the Hass Avocado Board www.avocadocentral.com |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |