Chef Antonia’s flavorful take on a tostada is the perfect combination of crisp vegetables and fresh seafood. It is packed with just enough flavor and spice to be a go-to menu item.
- ½ lb. Pierport® 16/20 Shrimp, cleaned and deveined
- ¼ lb. Pierport Calamari Tubes and Tentacles, cut 1-inch-thick
- ½ lb. Octopus Legs, cleaned
- 3 ¼ cups Villa Frizzoni® Extra Virgin Olive Oil
- 6 sprigs Markon® Fresh Thyme
- 2 cloves Markon Garlic
- 3 pieces Lemon Peel
- 1 tsp Kosher Salt
- Place the octopus in a pressure cooker and cover with water by 4 inches. Add the salt, 1/4 cup olive oil, 3 sprigs thyme and 1 clove garlic. Lock the lid according to the manufacturer’s instructions and pressure cook for 40 minutes. Follow the manufacturer’s instructions for releasing the pressure. Drain, let cool and slice 1-inch thick.
- Meanwhile, place the remaining 3 cups extra-virgin olive oil in 8-quart saucepot with the lemon peels, remaining 3 sprigs thyme and 1 garlic clove. Heat to 190°F. Poach the shrimp in the oil until cooked through, about 3 minutes, then remove with a slotted spoon to a bowl. Poach the calamari in the oil until cooked through, about 3 minutes. Remove with a slotted spoon to another bowl and allow the shrimp and calamari to cool in the cooler.
- 2 cobs Fresh Corn, grilled and kernels removed
- 1 Markon® Small Avocado, diced
- ¼ Markon® Red Onion, shaved thin
- ½ cup Markon® Cilantro, chopped
- 2T Fresno Chilies, chopped
- ¼ cup Persian Cucumber and Radish (mixed), shaved
- 1/3 cup Lime Juice
- 4 sprigs Markon® Cilantro, for garnish
- 8 Crisp Tostadas for serving
- Mix all the salad ingredients together.
- Add chilled seafood, toss gently.
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