📝 About This Recipe
Inspired by the legendary seafood stalls of Ensenada and Mexico City’s modern 'Contramar' style, these tostadas are a masterclass in contrasting textures and bold flavors. Silky, fresh yellowfin tuna is marinated in a bright citrus-soy dressing, then layered atop a crisp corn tortilla slathered with a velvety, spicy chipotle emulsion. Finished with buttery avocado and crispy leeks, this dish represents the pinnacle of contemporary Mexican coastal cuisine.
🥗 Ingredients
The Tuna & Marinade
- 1 lb Sashimi-grade Yellowfin (Ahi) Tuna (cut into 1/2-inch cubes)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Fresh Lime Juice (about 2 small limes)
- 1 teaspoon Toasted Sesame Oil (for a nutty depth)
- 1 tablespoon Orange Juice (freshly squeezed)
Chipotle Mayonesa
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 pieces Chipotle Peppers in Adobo Sauce (finely minced, plus 1 tsp of the sauce)
- 2 tablespoons Mexican Crema or Sour Cream (to balance the heat)
- 1/4 teaspoon Garlic Powder
The Base & Toppings
- 8-12 pieces Corn Tostadas (store-bought or fried fresh)
- 2 large Avocados (ripe, thinly sliced)
- 1 large Leek (white and light green parts only, julienned)
- 1/2 cup Vegetable Oil (for frying the leeks)
- 1/4 cup Fresh Cilantro (leaves only, for garnish)
- 3 pieces Red Radishes (sliced into paper-thin rounds)
- 1 pinch Sea Salt (Maldon or coarse sea salt)
👨🍳 Instructions
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1
Prepare the tuna by patting it dry with paper towels. Using a very sharp knife, cut the tuna into uniform 1/2-inch cubes. Place them in a glass bowl and keep chilled in the refrigerator while you prepare the other components.
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2
In a small mixing bowl, whisk together the soy sauce, lime juice, orange juice, and sesame oil. This 'leche de tigre' style marinade will lightly cure the fish.
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3
Make the Chipotle Mayonesa by combining the mayonnaise, minced chipotles, adobo sauce, Mexican crema, and garlic powder. Whisk until smooth and vibrant orange. Taste and add more chipotle if you prefer a spicier kick.
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4
Heat 1/2 cup of vegetable oil in a small skillet over medium-high heat. Once shimmering, add the julienned leeks in small batches.
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5
Fry the leeks for 1-2 minutes until they turn golden brown and crispy. Be careful as they burn quickly! Drain on a paper towel-lined plate and sprinkle immediately with a pinch of salt.
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6
Remove the tuna from the fridge and pour the marinade over it. Toss gently to coat. Let it sit for no more than 5-7 minutes; you want the flavors to penetrate without the acid 'cooking' the fish all the way through.
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7
Lay your tostadas out on a clean work surface. Spread a generous tablespoon of the chipotle mayonesa across the entire surface of each tostada, acting as 'glue' for the tuna.
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8
Place 2-3 thin slices of avocado over the mayonnaise, pressing down slightly so they stick.
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9
Using a slotted spoon to drain excess marinade, mound a generous portion of the marinated tuna onto the center of each tostada.
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10
Garnish each tostada with a few radish rounds for crunch and a small handful of the crispy fried leeks for a smoky, oniony finish.
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11
Finish with a few cilantro leaves and a tiny sprinkle of flaky sea salt to make the flavors pop.
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12
Serve immediately while the tostadas are perfectly crisp and the tuna is chilled.
💡 Chef's Tips
Always use 'Sashimi-Grade' or 'Sushi-Grade' tuna to ensure it is safe and delicious for raw consumption. If you cannot find leeks, fried shallots or even crushed store-bought crispy onions make a great crunchy substitute. Do not marinate the tuna for more than 10 minutes, or the lime juice will turn the fish grey and change its silky texture. For the best crunch, look for 'Santiaguito' style tostadas or fry your own corn tortillas in hot oil until they stop bubbling. If the chipotle mayo is too spicy, whisk in a teaspoon of honey or agave to mellow out the heat.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager with a lime wedge or a glass of chilled Rosé. A side of 'Esquites' (Mexican street corn salad) complements the seafood perfectly. Serve with an extra side of Salsa Macha for those who want an extra oily, nutty heat. Offer extra lime wedges on the side for guests who love a bright, citrusy finish.