Menu Inspiration

Chef Antonia’s Seafood Tostada

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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.

Ingredients (seafood):

  • 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


  1. 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.
  2. 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.

Ingredients (salad):

  • 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


  1. Mix all the salad ingredients together.
  2. Add chilled seafood, toss gently.

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