Avocado Tostada


1/2 lb skinless, boneless halibut, cut in 1/4 inch cubes

3/4 cup freshly squeezed lime juice

1 1/2 Amarillo paste

1/4 cup extra virgin olive oil

1/2 small red onion, finely diced

1 red chili, stem and seeds removed, minced

1 jalapeño chili, stem and seeds removed, finely diced

1 (1/2 inch) piece of fresh ginger, peeled and minced or grated

1/2 bunch cilantro, chopped

4 firm, ripe avocados, peeled, seeded and cit in 1/2 inch dice

6 (6 inch) corn tortillas, fried until crisp


In a large bowl combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain. In another large bowl, whisk together the remaining 1/4 cup lime juice, Aji Amarillo paste and olive oil. Stir in onions, chilies, ginger and cilantro; season to taste with salt and pepper. Add avocado, halibut, stir gently to combine. Chill then serve on a bed of shredded cabbage atop the crispy corn tortillas.