WINTER CITRUS & UNI TOSTADA WITH LUIS HERRERA, ENSENADA
2 min read
"Personally, I think citrus pairs very well with fatty elements. Whether it's cheese, nuts, animal protein, or in this case sea urchin also known as uni, adding a briny component to the mix. Uni thrives in colder waters so its season in the northeast aligns with that of the citrus in the west. It only makes sense to get them dancing together. Assembling it all on a tostada (probably my favorite mexican corn vessel) contributes a crunchy texture and that undistinguishable nixtamalized corn flavor."
Max out the flavor in Oro Blanco Grapefruit, Cara Cara Oranges and Limequats. "This dish is a homage to those fun fruits, packed with flavor, texture, acidity and sweetness, each of them bringing their own personality to the party."
"At Ensenada we get our masa from our friends at Sobremasa, who make fresh masa every morning. Buen Provecho”
WINTER CITRUS & UNI TOSTADA
4 corn tostadas, 4 to 5 inches wide
75 g roasted cashews, soaked overnight
1/4 cup Canola Oil
1 Cara Cara Orange
1 Oro Blanco Grapefruit
1 Owari Satsuma Tangerine
1 tbsp white balsamic vinegar
2 tbsp Extra Virgin Olive Oil (Senia)
75 g of Local Sea Urchin Roe (Uni)
1 Serrano Pepper, thinly sliced
1/2 Red Onion, julienned
1 small bunch of dill, picked and washed
4 lime wedges
1 bunch dill
For the cashew butter:
1. Strain the cashews after they soak overnight, save the liquid.
2. Add them to a blender with a little bit of the water and start blending, slowly increasing the speed until reaching max. Keep adding some of the saved liquid just until it forms a swirl and then add the canola oil very slowly to emulsify. You are looking for a thick, silky and homogenous mayo consistency. Once you reach that point, season with salt and set aside.
For the citrus salad:
3. Peel the orange, grapefruit and tangerine and get segments.
4. For the mandarin, carefully scrape every segment to get as much as the white pith out as possible. Cut all the segments in half crosswise. Mix Cara Cara, Oro Blanco and tangerine in a bowl and season with the white balsamic, olive oil, salt and pepper. Mix well.
5. Very thinly slice the Limequats removing any seeds.
6. Spread a generous amount of the cashew butter on each tostada, leaving a small clean edge around it so you are able to grab the tostada with your hands once ready.
7. Spoon the citrus salad on top leaving some of the dressing behind so the tostada does not get soggy too quickly.
8. Garnish with 5 or 6 red onion slices, about 5 tongues of sea urchin lightly dressed with lime juice and maldon salt, 3 slices of limequat, 3 slices of serrano pepper and 3 or 4 sprigs of dill.
9. Serve with a lime wedge on the side. Eat with your hands. Enjoy.
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