Elevate your next gathering with the delicious pairing of fresh Kingfish Tostada topped with velvety Avocado Cream. This recipe embodies the combination of ocean-fresh seafood with the zesty citrus notes of Cloudy Bay Pelorus, promising a delightful symphony of flavours for your palette.
Makes 10-12 mini tostadas
1 red chilli
1⁄2 avocado
1 small clove garlic
1 tablespoon creme fraiche or sour cream
1 lime, grated zest and juice
125g kingfish or salmon, sashimi grade
1 tablespoon citrus virgin olive oil
10-12 mini corn tostadas
2 radishes, cut into very thin matchsticks
Micro greens for garnishing
250mls water
2 slices ginger
1⁄2 cup sugar
2 tablespoons hibiscus leaves
1) Prick the chilli then grill over a gas flame until charred all over. Put into a bowl and cover with a lid to steam and cool for 15 minutes. Remove the skin and seeds and thinly slice. Set aside.
2) Put the avocado, garlic, creme fraiche and juice 1 lime into a mini food processor, blitz until very smooth. Season to taste with salt.
3) Cut the kingfish into thin slices and put into a bowl with the lime zest and juice. Marinate for 10 minutes in the fridge. Just before serving, drizzle with citrus olive oil and season with sea salt.
4) Smear a dollop of the avocado cream on each tostadas, top with a slice of the kingfish, some radish, chilli and garnish with a few sprigs of micro greens. Eat immediately.