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Yellowtail Tostada
I LOVE raw fish. Any fish, in any form–give it to me. Since raw fish is soft, it goes well with components that bring in the crunch. Think spicy tuna crispy rice. Here, we bring the texture in the form of a tostada. I layered the bottom with a charred jalapeño-scallion crema, whose fattyness and spice complements the lean yellowtail. This dish might look fancy, but it actually comes together fairly quick, and if you're missing any ingredients here, you can either substitute it or just remove it. Want to use a different kind of fish? Sure! Use this recipe as a guide.
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