6 portions
In our Tulum restaurant, the fresh fish tostada has become emblematic of our menu, perfect for the incoming spring season with its balanced blend of flavors and textures. This dish celebrates the freshness of the sea with a combination of soft sliced cured fish with the crispy texture of a corn tostada, and playful fried leek. The addition of soy mayonnaise and ponzu sauce gives it a creamy and tangy touch, while the serrano chili introduces a subtle spice that awakens the senses.
To top it all, final touches of color and freshness: watermelon radish slices, and cilantro, whose presence not only decorates but also intensifies flavor with its distinctive aroma. This dish is an invitation to experience spring and the abundance of this land through the flavors and aromas of Tulum, creating an unforgettable connection between the land and the sea.
Ingredients:
| 6 | corn tostadas pieces |
| 6 cucharadas | Soy mayonnaise* |
| 600 g | Sliced cured fish |
| 180 g | Fried castacan (Yucatan-style pork belly) |
| 60 g | Fried leek |
| 120 ml | Ponzu sauce |
| 30 g | Serrano chili |
| 6 g | Creole cilantro |
| 30 g | Watermelon radish |
| 120 g | Macha sauce** |
| Lime |
Procedure:
- Fry the tostada and spread the soy mayonnaise on it.
- Marinate the fish in ponzu sauce and then place it on top of the tostada.
- Add the pieces of castacan and fried leek.
- Garnish with chili, radish, and cilantro.
- Place a piece of kraft paper doily on the plate.
- Add the lime wedge and macha sauce on the side.
*Soy Mayo
| 300 g | Mayonesa |
| 50 g | Soy reduction (100 gr azúcar, 100 gr soya). Mix and soft boil until 50% is reduced. |
**Salsa Macha
| 500 g | Oil |
| 15 g | Garlic |
| 50 g | White onion |
| 20 g | Peanut |
| 10 pz | Guajillo chilli |
| 2 pz | Arbol chilli |
| Salt |
Grind and mix all together. Let it all sit in for at least 12 hours at room temp.
