Name: Kreung Aguachile Tostadas
Prep time: 20 min
Total time: 20 min
Yield: 4 tostadas
Cuisine: Cambodian, Mexican
Ingredients: 1 lb sashimi-grade hamachi (yellowtail) or cleaned, deveined shrimp; 4 blue corn tostadas (standard size); 1/2 cup fresh lime juice (about 3 to 4 limes); 2 tbsp yellow kreung paste (lemongrass, galangal, turmeric, garlic, kaffir lime); 1 1/2 tbsp fish sauce (adjust to taste, replaces salt); 1 tsp palm sugar, finely shaved or melted; 1 serrano pepper (seeds removed for less heat); 1 to 2 Thai bird's eye chilies; 1 large avocado, blended into a smooth puree with lime and salt; 1/2 English cucumber, thinly sliced into rounds; 1/4 red onion, very thinly shaved; 2 tbsp salsa macha (chili oil with seeds and nuts); 1/4 cup toasted peanuts, roughly crushed; To garnish fresh mint, cilantro and micro-greens

From my kitchen

Cooking notes

Temperature is everything

Keep the fish ice-cold and the tostada at room temperature. Assemble just before serving.

Don't skip the crunch

Add crushed peanuts just before serving for crunch.

Smart substitute

Can't find yellow kreung? A good Thai yellow curry paste works, though it is slightly less citrusy.

Food safety

Buy fish intended for raw preparation from a trusted supplier, keep it cold and serve right away. Lime juice does not make raw seafood safe; use cooked seafood for anyone at higher risk.

How to make it

Method

Make the marinade

In a blender or mortar and pestle, combine the lime juice, kreung paste, fish sauce, palm sugar, serrano and Thai chilies. Blend until completely smooth. It should be a smooth, pourable liquid.
Slice the fish

If using hamachi, slice into 1/4-inch thick rectangular pieces, sashimi style. If using shrimp, butterfly them down the back so they lay flat. Keep the seafood ice-cold until the moment of assembly.
The quick cure

Place the sliced seafood in a shallow bowl. Pour about half the marinade over the fish and let it sit for only 2 to 3 minutes. Unlike traditional ceviche, aguachile is served while the fish is still raw in the center.
Our clients lose weight and still eat recipes like this every day.
DM me PURSUIT
Build the tostada

Spread a generous layer of avocado puree onto each tostada; it acts as the glue. Layer 4 to 5 cucumber slices over the avocado, arrange the cured fish or shrimp on top, then spoon another tablespoon of fresh marinade over it.
Finish

Top each tostada with shaved red onion, a drizzle of salsa macha and a sprinkle of crushed peanuts. Finish with mint, cilantro and micro-greens.