Ahi Tostadas

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These ahi tostadas are built around contrast — crisp fried tortillas, cool marinated ahi, a smooth blended guac-salsa, and a salty crunch of fried onions. Everything is clean and restrained, with lime tying it together right before the bite. Fresh, structured, and intentionally simple.

This dish pulls from classic tostada structure but leans lighter and more precise. Frying the tortillas gives strength and crunch, while the blended guac-salsa keeps the base smooth instead of chunky. The ahi is seasoned just enough to support the toppings without curing or overpowering the fish.

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Each tostada starts with a freshly fried corn tortilla, followed by a thin layer of guac-salsa for richness and cohesion. The ahi is tossed quickly in soy, sesame oil, and lime, then spooned on just before serving. Diced cucumber adds freshness, while crispy fried onions bring salt and texture. Lime is squeezed at the table to finish.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Deep pan

• Mixing Bowl

• Wire Rack (1/4 Pan)

• Citrus Juicer

• Mandoline

• Blender or Hand Blender

• Strainer

• Instant-read thermometer

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DIRECTIONS

STEP 1: FRY

• Heat neutral oil to 350°F. Fry corn tortillas one at a time until golden, bubbling, and crisp, about 30–45 seconds per side. Drain on paper towels and immediately season with kosher salt. Set aside.

STEP 2: ONION

• In a bowl, whisk flour and kosher salt. Add cold water a little at a time, whisking until a smooth, loose batter forms that lightly coats the back of a spoon. Add onion strips and toss to evenly coat. Fry in small batches until golden and crisp, 2–3 minutes. Drain and lightly season with kosher salt.

STEP 3: GUAC-SALSA

• Add avocado, onion, tomatillo, serrano, cilantro, lime juice, kosher salt, water, and pequín chiles to a blender. Blend until smooth and spoonable. Taste and adjust salt. Set aside.

STEP 4: AHI

• Combine ahi with soy sauce, sesame oil, and lime juice. Toss gently just before assembling.

  • NOTE: Do not let sit, otherwise the ahi will begin to cure and absorb too much marinade.

STEP 5: BUILD

• Spread guac-salsa on each tostada. Top with diced cucumber, ahi, fresh cilantro, and crispy fried onions. Serve immediately with fresh lime wedges.

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INGREDIENTS

Makes 6-8 tostadas

AHI

• 1.5 lb sushi-grade ahi tuna, cubed

• 3 TBSP soy sauce

• 1 tsp sesame oil

• Juice of 1/2 lime

GUAC-SALSA

• 1 medium avocado

• 1/4 medium white onion

• 1 small tomatillo, husked and rinsed

• 1 serrano pepper

• 3 dried pequín chiles

• Fresh cilantro, about 8 g

• Juice of 1/2 lime

• 1–2 TBSP water

• Kosher salt

TOSTADAS

• 6–8 corn tortillas

• Neutral oil

• Kosher salt

CRISPY FRIED ONION

• 1/2 white onion, cut into thin strips

• 1/2 C all-purpose flour

• 1/2 tsp kosher salt

• Cold water

• Neutral oil

TOPPING

• 2–3 Persian cucumbers

• Fresh cilantro

• Lime wedges

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