Last month, Adam and I visited Mexico City for the first time. Itâs a place thatâs long been on my list, and I couldnât wait to experience its vibrant art scene, beautiful parks, and (of course) the food.
Mexico City has established itself as arguably the most exciting food city in the world, and the restaurants we experienced during our quick 48-hour trip did not disappoint. Thankfully, our pilgrimage-worthy meal at Contramar was every bit as special as Iâd imagined. The vibe is warm and bustlingâevery lunch service feels like a party at a cool friendâs house. And the perfect seafood dishes turned out by renowned chef Gabriela Cámara most definitely live up to the hype.Â
Of course, we had to order the famous red and green grilled snapper (and yes, it was as amazing as Iâd heard), but the raw tuna tostadas made us swoon. So much so, that we were determined to make our own version back home.Â
Spicy Tuna Tostada With Avocado and Crispy Shallots
Iâll be honest, the mezcal paloma made my exact recollection of this dish a tad fuzzy. Consider this my very loose (but still delicious) adaptation of the tuna tostadas from Contramar. Weâve been making these on repeat, and theyâre destined to become our go-to weekend lunch this summer, preferably enjoyed with our feet in the pool. (And yes, mezcal paloma in hand.)
One added bonus to this dish is that the components can be quickly prepped in advance. That way, when itâs time to eat, you can set out the tostadas and toppings and let everyone build their own. Scroll on for a few tips on making these tuna tostadas. And if you tend to steer away from serving raw fish at home, I got you.
Ingredients for Tuna Tostadas
Sushi-Grade Tuna
The star of these tostadas is sushi-grade tuna, selected for its superior quality and freshness. Tuna’s vibrant color and buttery texture make it the perfect candidate for raw preparation.
Soy-Sesame Marinade
A mixture of soy sauce, a dash of sugar, sesame oil, and sesame seeds, finished with finely chopped green onions. Itâs a savory, sweet, and umami combo that infuses the tuna with so much flavor.
Opt for your favorite crispy corn tostadas or (do as I do) bake a Siete tortilla in the oven until crisp for a grain-free and gluten-free tostada.
Chipotle Aioli
A creamy element thatâs simply mayonnaise blended with chipotle powder, lime juice, and a pinch of salt and pepper. This sauce adds a smoky, tangy layer that beautifully complements the tuna’s richness.
Avocado
Chopped avocado adds a creamy, lush texture that rounds out this dish.
Our Toppings: Cilantro & Crispy Shallots
Finish it off with the crunch and freshness of cilantro and crispy shallotsâthey also add an artful element to the visual presentation.
How to Buy and Prepare Raw Seafood at Home
If you typically leave the raw seafood to your favorite sushi restaurant, youâre not alone. I used to be intimidated to make raw fish dishes at homeâor afraid that I might give us all food poisoning! With a little research and experience, I soon discovered that itâs simple with just a little know-how.Â
When selecting sushi-grade tuna, visit a reputable fishmonger. I usually get mine from the fish department at Whole Foods or Central Market. That way, I can also chat with the fishmonger to check that itâs been handled and stored properly for raw consumption. This ensures the fish has been frozen to the proper temperature to kill any parasites, making it safe to eat raw. You can simply ask the fishmonger whether they have âsushi grade tuna.” And if the answer is yes? Itâs all good to thaw and eat, no cooking required.
Tips for Tuna Tostadas Success
Marinate Your Tuna
The sweet soy-sesame marinade infuses the tuna with all that good flavor, so allow the tuna to marinate for at least 30 minutes.
Crisp Your Shallots
Crispy shallots are one of those finishing touches that feel restaurant-worthy, but theyâre so worth making at home. All you have to do is thinly slice the shallots (I like to use a mandoline to make it easy on myself), then quickly fry them, and drain off the oil. Youâre left with the most delicious little crispies that are soooo good on these tuna tostadas.
Assemble With Care
The beauty of this dish lies in its symphony of flavor and texture, so I like to be thoughtful in the order that I add the toppings. I spread a bit of the aioli over the tostada base, followed by the marinated tuna and avocado (chopped in similarly-sized pieces for the prettiest presentation). Add the crispy shallots and a few fresh cilantro leaves. Remember, you eat with your eyes first!
1 teaspoon chipotle powder (more or less, depending on how spicy you like it)
juice of 1 lime
kosher salt to taste
1 shallot, peeled and thinly sliced
olive oil or avocado oil, for frying
1 avocado, pitted and chopped into 1â pieces
fresh cilantro leaves for garnish
Marinate the tuna. In a small saucepan, combine the soy sauce and sugar. Warm over medium heat until just beginning to simmer, whisk together until the sugar dissolves, then turn the heat off and transfer to a medium bowl. Add the sesame oil, seeds, and green onions and whisk to combine. When the mixture is room temperature, add the tuna, toss well in the marinade, then cover and put in the refrigerator for at least 30 minutes.
Make the chipotle aioli. In a small bowl, whisk together the mayonnaise, chipotle powder, lime juice, and a pinch of salt. Set aside.
If using grain-free tortillas, place on a baking sheet and bake in a 400 F oven for about 8 minutes, until crisp.Â
When ready to serve, spread a small spoonful of aioli over each tostada base. Top with your marinated tuna, evenly distribute the chopped avocado between the tuna pieces, then garnish with crispy shallots and cilantro leaves. Eat!