Marlin Toasts with Fried Leek
Try these delicious smoked marlin tostadas with a touch of spicy mayonnaise, avocado, and crispy fried leek. Perfect for this Lenten season or any hot day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 250 grams smoked marlin
- 1 tablespoon Great Value® Pure Canola Oil
- 3 tablespoons Extra Special Olive Oil®
- 4 tablespoons onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 carrots, in cubes
- 3 tablespoons white vinegar
- 1/4 cups water
- 1 leaf bay
- 1 tablespoon fresh cilantro, finely chopped
- 2 allspice berries
- 1/3 cups peas
- 4 tablespoons olives, boneless and sliced
- 4 tablespoons pickled chiles, chopped
- 1 chipotle chile in adobo sauce, finely chopped
- 1 teaspoon Great Value® plain salt
- 1/4 cups Great Value® Pure Canola Oil
- 1/4 cups leek, julienned
- 1 teaspoon lime pepper seasoning
- 1/2 cups mayonnaise
- 2 Habanero chiles, roasted and finely chopped
- 1 avocado, sliced
- 8 tostadas
Preparation
40 mins
25 mins
Low
- Shred and clean the marlin. Set aside.
- In a deep skillet over medium heat, heat the oils and fry the onion. Add the garlic, carrot, vinegar, water, and bay leaf. Cook for a few minutes over low heat, covered, until the carrots are tender.
- Add the cilantro, pepper, peas, olives, and chiles. Cook for a few more minutes. Remove from heat and mix with the marlin, season with salt. Remove the peppers and bay leaf. Cool and refrigerate for 20 minutes.
- Meanwhile, in a skillet over medium heat, heat the oil and fry the leek being careful not to burn it. Drain on paper towels and season with a little lemon pepper, set aside.
- For the mayonnaise, mix the mayonnaise with the habanero pepper and season with a little salt. Set aside.
- Serve the marlin on the tostadas, draining excess liquid. Add a bit of mayonnaise, fried leek, and slices of fresh avocado. Enjoy. Buy HERE
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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