Ahi Tostadas

STEP 1: FRY

Heat oil to 350°F. Fry tortillas one at a time until golden, bubbling, and crispy. Drain 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 salt with kosher salt.

STEP 3: GUAC-SALSA

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

STEP 4: AHI

Combine ahi with soy sauce, sesame oil, and lime juice. Toss gently just before assembling. Do not let sit, otherwise 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 finish with crispy onions. Serve with fresh lime wedges.