Tostadas Campechanas de Mariscos (Seafood Tostadas)

By Rick A. Martínez

Tostadas Campechanas de Mariscos (Seafood Tostadas)
Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzalez-Hart.
Total Time
20 minutes
Rating
4(71)
Notes
Read community notes

At the beautifully abundant Mercado Negro in Ensenada, Baja California, the clams, mussels, oysters, shrimp and fish that are for sale each day are highly sought after by locals and chefs. Almost more common than street tacos served there are these tostadas, made in stands that sell towers of fresh, raw seafood tossed with squeezed lime juice and topped with a number of different housemade salsas.

Featured in: Rick Martínez’s Essential Mexican Recipes

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Ingredients

Yield:6 tostadas
  • ¾cup fresh lime juice (from 5 to 6 limes)
  • ½teaspoon finely grated lime zest
  • 1½teaspoons kosher salt (such as Diamond Crystal)
  • 1½pounds raw or cooked seafood (such as clams, mussels, scallops, shrimp and/or tuna) or cooked octopus, or a combination, cut into bite-size pieces, as necessary
  • ¼large red onion, thinly sliced
  • 2medium radishes, thinly sliced
  • 3 to 6chiltepine chiles (see Note), finely ground (or ¼ to ½ teaspoon cayenne)
  • 2medium avocados, peeled, seeded and thinly sliced
  • 6tostadas de maíz (6-inch fried or toasted corn tortillas)
  • 3tablespoons chopped fresh cilantro leaves and tender stems
  • Salsa macha, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

268 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 18 grams protein; 694 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 chiles, and toss to combine and evenly coat. Let sit for 5 minutes before building the tostadas.

  2. Step 2

    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.

Tip
  • Chiltepines are sometimes labeled as tepín chiles in some markets.

Ratings

4 out of 5
71 user ratings
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Private Notes

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Cooking Notes

BlueJay

You do not cook the seafood. It's like ceviche, where the lime juice cooks it.

David

Excellent recipe. Recipe doesn’t provide any guidance, however, on cooking the seafood, though that is a critical step. For right texture octopus, I recommend sous vide (170 degrees for 4-5 hours). I quickly sautéed raw shrimp and crawfish tails and used pre-cooked baby clams purchased frozen from an Asian market.

Ditte

Eliminated the octopus (they are animals with a lot of feelings), and did cook the other seafood.

MarcL

I don't eat seafood, only fin fish. Is there another fish besides tuna that would be good in this recipe?

megsmith1215

Made with sautéed flounder. Make sure fish and tostadas stay hot. Watch heat of oil for nuts and garlic/chiles; it all burns easily. Salt generously. Spritz with plenty of lime juice.

Mr. Bojangles

This was great! I live in the Midwest, found fresh seafood, and I’m not going to mention all the ways I made this a completely different recipe!

Rizzy

Old save this for when I have access to FRESH seafood. Not easy to get in the Midwest

jessie

Yum!

Mary Young

This recipe is confusing. If the seafood is raw, it needs to “cook” in lime juice for at least a couple of hours. If it is actually cooked, then tossing it in the lime mixture is accurate. And depending on the seafood being used, the cooking times and methods will vary. Rick does a wonderful job of capturing the flavors of regional Mexican cuisine but is not as good in explaining recipes. I have his book and have tried a number of his recipes.

BlueJay

You do not cook the seafood. It's like ceviche, where the lime juice cooks it.

David

Excellent recipe. Recipe doesn’t provide any guidance, however, on cooking the seafood, though that is a critical step. For right texture octopus, I recommend sous vide (170 degrees for 4-5 hours). I quickly sautéed raw shrimp and crawfish tails and used pre-cooked baby clams purchased frozen from an Asian market.

AM

The head note clearly says this is a raw seafood recipe. Think sushi.

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