This delicious recipe is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of one of our sponsor restaurants, Border Grill. We were lucky to taste this yummy dish at our 3rd Annual School Garden Luncheon – it was amazing.
This “fresh from the sea” tostada was developed by Border Grill Las Vegas Executive Chef Mike Minor after a food and flavor exploration trip to Baja, Mexico. Inspired by the street foods of coastal city Ensenada, it’s a perfect combination of citrus, spicy chiles, and fresh seafood.
Serves 4
- 1 pound boneless, skinless Alaska halibut* or similar, finely diced
- 1 pound domestic, wild-caught shrimp*, cleaned and finely diced
- 1 cup freshly squeezed lime juice
- 1/2 red onion, finely diced
- 1/2 to 1 jalapeño, stem and seeds removed, finely diced
- 1/2 bunch cilantro, finely chopped
- 2 Roma tomatoes, finely diced
- 2 medium carrots, peeled and finely diced
- Salt, to taste
- Vegetable or canola oil, for frying
- 4 6-inch corn tortillas
- 1 bunch cilantro
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 California avocado, halved, pitted, peeled, and sliced, for garnish
This delicious recipe is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of one of our sponsor restaurants,