Smoked Swordfish Tostaditas
Crispy blue corn tortilla rounds topped with a flavorful mixture of smoked swordfish and vegetables, finished with avocado cream and crispy leeks. This elegant appetizer combines Mexican-inspired flavors with delicate seafood.
Ingredients
- •1 whole morita chile, seeds removed
- •2 whole plum tomatoes
- •2 tablespoons hoja santa
- •1 whole leek
- •⅓ cup olive oil
- •1 whole small onion
- •1 whole large carrot
- •1 to taste Kosher salt
- •1 clove garlic
- •8 ounces smoked swordfish
- •2 teaspoons Sherry vinegar
- •8 whole corn tortillas
- •1 cup vegetable oil
- •1 to taste Avocado Cream
- •1 whole cookie cutter
Cooking Instructions
- 1.
Place chile and 1 tomato in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tomato is burst and chile is soft, about 5 minutes. Remove from heat and add hoja santa. Let cool slightly, then blend tomato, chile, and hoja santa with 1 cup cooking liquid until smooth.
10 min
- 2.
Halve remaining tomato, squeeze or scoop out seeds, and chop flesh. Finely chop half of leek and add to tomato; slice other half lengthwise into thin strips about 1 1/2" long.
5 min
- 3.
Heat olive oil in a large skillet over medium-low and cook onion, carrot, and chopped leek and tomato. Cook, stirring often and reducing heat if vegetables start to take on any color, until tomato is falling apart and vegetables cook down, 25-30 minutes.
30 min
- 4.
Season vegetable mixture with salt and increase heat to medium-high; add garlic. Cook, stirring, until garlic is golden brown, about 2 minutes.
2 min
- 5.
Add swordfish and tomato puree. Bring to a gentle simmer and cook, stirring often, until liquid is almost completely absorbed, 8-12 minutes. Stir in vinegar; taste and adjust with salt and more vinegar if needed. Let cool.
12 min
- 6.
Meanwhile, use cutter to punch out circles from tortillas (you should have about 24). Heat vegetable oil in a medium skillet over medium-high. Working in batches, fry tortilla rounds until puffed and crisp, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
15 min
- 7.
Working in batches, cook leek strips in same oil until golden brown and crisp, about 2 minutes. Transfer to paper towels; season with salt.
10 min
- 8.
To serve, top each tostadita with a dollop of avocado cream and a small spoonful of swordfish mixture. Garnish with fried leeks.
10 min
- 9.
Do Ahead: Swordfish mixture can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
