By IMPASTIAMO Classes

Discover Mexico: Tostada Vegetariana and Tostada de Ceviche

Ingredients

2 servings

FOR THE TOSTADA DE CEVICHE DE CALLO (HACHA O MEDIA LUNA) WITH SEA URCHIN

3 oztrout roe

1 ½ cupsscallops

fresh, firm, clean and sliced in slivers about 1/8 inch thick

2 ozsea beans

4japanese cucumbers

finely sliced, or persian, cut in 4ths lengthwise and then sliced

1habanero chile

stemmed and minced

3 Tbsplemon juice

freshly squeezed, can be 2 lemons

3 Tbsplime juice

freshly squeezed

3 Tbspextra virgin olive oil

not included in kit

24sea urchin

fresh, “tongues, optional, not included in kit

1 tspsea salt

not included in kit

flaky salt

finishing

12corn tostadas

baked or fried

For the Avocado Moyonaise

8 ozmayonnaise

organic

1avocado

ripe

zest of lemon

For the Tostada de frijoles, ensalada de nopales, berros y verdolagas, queso

1 cupcanned black beans

1 lbcactus paddles

dethorned

½ cupsea salt

not included in kit

3.5 ozradishes

0.5red onion

sliced, slivered

5 cupswatercress

rinsed, dried, and torn into manageable bites

4 cupspurslane

rinsed, dried, and torn into manageable bites

2 Tbspcilantro leaves

chopped

½ cupextra virgin olive oil

not included in kit

¼ cuplime juice

freshly squeezed, can be limes

1 tspsea salt

not included in kit

6 Tbspmexican cheese

or grated ricotta salata

12corn tostadas

either baked or deep fried

Instructions

Before the Class Starts