MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tostadas Campechanas De Mariscos (Seafood Tostadas)
Categories: Seafood, Breads, Vegetables, Citrus, Chilies
Yield: 6 servings

3/4 c Fresh lime juice
1/2 ts Fine grated lime zest
1 1/2 ts Kosher salt
1 1/2 lb Raw or cooked seafood (clams
- mussels, scallops, shrimp
- and/or tuna) or cooked
- octopus, or a combination,
- in bite-size pieces
1/4 lg Red onion; thin sliced
2 md Radishes; thin sliced
6 Chiltepine chilies (AKA
- tepin); fine ground
+=OR=+
1/4 ts (to 1/2 ts) cayenne
2 md Avocados; peeled, seeded.
- thin sliced
6 Tostadas de maíz (6" fried
- or toasted corn tortillas)
3 tb Chopped fresh cilantro;
- leaves and tender stems
Salsa macha; to serve

Ten minutes before you are ready to serve, whisk
together lime juice, lime zest and salt in a large bowl
until salt has dissolved. Add seafood, onion, radishes
and chilies, and toss to combine and evenly coat. Let sit
for 5 minutes before building the tostadas.

Meanwhile, arrange avocado on each of the tops of the
tostadas. Add cilantro to the seafood mixture and toss
to combine. Use a slotted spoon to pile the seafood over
the avocado. Drizzle with salsa macha and serve.

By: Rick A. Martínez

Yield: 6 tostadas

RECIPE FROM: https://cooking.nytimes.com

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