sashimi tostadas with homemade cilantro aioli

I love a good crispy taco shell, but sometimes I just want a little crunch without the whole shell.

That’s where the tostada comes into play. Flattened, not folded, it allows for a greater goodie to shell ratio.

My favorite, favorite tortillas to use when making crispy shells, or tostadas are siete’s casava tortilla. Not sure why they work so well, but they do. Even when not avoiding gluten, I still use them each and every time I make crispy tortillas.

The process itself is super simple, you just heat a small layer of avocado oil in a cast iron pan, then cook tortillas until golden, flipping half way through. A matter of mere minutes. For tostadas, I prefer to cut tortillas into fourths before frying for a more uniform triangle.

And these sashimi tostadas are no different. The star here, is the cilantro aioli sauce, the toppings, are really up to you, and your preferences.

I always include cilantro, micro greens, red fresno chilis, sliced radishes and avocados, and a squeeze of fresh lime.

In terms of sashimi grade fish/shellfish, my favorites (as pictured above) are scallops, salmon, and blue fin. We’ve also done albacore, halibut, yellowfin, and hamachi. You do you. There is no wrong answer.

All you need to do, is make sure to top each bite with a spoonful of cilantro aioli.

Ingredients:

1 egg

1 tsp dijon

1 tsp salt

juice of 1/2 lemon

3/4 cup avocado oil

juice of 1 lime

1 clove garlic

2 green onions, chopped

1 bunch cilantro leaves

Directions:

Place egg, dijon, salt, lemon juice and avocado oil in 2 cup mason (or similar) jar. Use an immersion blender to combine until emulsified and thick. (This is your mayo base).

If you want, you could substitute one cup of store bought mayo (but seriously, homemade is far superior).

Add lime juice, garlic, green onions and cilantro to base. Blend with immersion blender until combined.