Maui Lavender Ponzu Ahi Tostadas
This recipe is an homage to Gabriela Camara’s tostadas, a favorite dish enjoyed many times at Contramar in Mexico City. These tostadas draw flavor profiles from different beachy shores.
Written By Kiki Aranita, Poi Dog | Feb 12, 2021
Ingredients
Maui Lavender Ponzu Ahi Tostadas
- sushi quality ahi,3,oz, yellowfin or bigeye - though this recipe also works well with albacore tuna,
- corn tostadas,3,,,
- Maui Lavender Ponzu, 3-4, tablespoons,,poi-dog-maui-lavender-ponzu
- avocado,1/2,, sliced,
- scallion,1,,sliced thin,
- fresh shiso leaves,3,,,
- Toasted white sesame seeds,,,A sprinkle,brown-sesame-seeds
- Optional: 1 calamansi lime,,,,
Instructions
- Slice the ahi thin and marinate in Maui Lavender Ponzu for 5 minutes
- Place a shiso leaf upon each tostada
- Divide the marinated ahi between the tostadas
- Top the ahi with a slice or two of avocado
- Sprinkle with sesame seeds and green onion
- Serve with an optional squeeze of calamansi
