Aji Amarillo Avocado Tostada

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1/2 lb. skinless, boneless Pacific halibut, cut in 1/4-inch dice
• 3/4 cup freshly squeezed lime juice
• 1 1/2 tsp. aji amarillo paste
• 1/4 cup extra virgin olive oil
• 1 aji amarillo chile, stem and seeds removed, minced
• 1 red jalapeño chile, stem and seeds removed, finely diced
• 1 1/2-inch piece of fresh ginger, peeled and minced or grated
• 1/2 bunch cilantro, chopped
• 4 ripe, fresh avocados, halved, pitted, peeled and diced into 1/2-inch pieces
• 1/2 jicama, peeled and julienned into one-inch strips
• 6 (6 in.) corn tortillas, fried until crisp
• salt and freshly ground black pepper, to taste
• 1/4 head green cabbage, thinly shredded, for serving
• 1/2 red onion, finely diced

Instructions:

1. In a large bowl, combine halibut and 2/3 of the lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid.
2. In another large bowl, whisk together the remaining lime juice, Aji Amarillo paste and olive oil.
3. Stir in onion, chiles, ginger and cilantro and season to taste with salt and pepper.
4. Add avocado, jicama, and halibut and stir gently to combine.
5. Taste and adjust seasonings as necessary.
6. Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas.

Notes & Tips: