Fish Salpicon Tostadas

Directions

• 1

  Remove the stems and seeds from the guajillo peppers and chiles de árbol. Transfer to a small pan and cover with 3 cups water. Bring to a low boil and cook for 10 minutes. Remove from heat.
• 2

  In another pot, add 5 cups of water and 3 teaspoons of salt. Bring to a boil and add the fish. Cook for 6 minutes, just until fish is cooked. Remove from water and transfer to a bowl.
• 3

  Combine the tomato, habanero pepper, jalapeño, onions, cilantro, juice of 1/2 lemon, zest of 1 orange, tablespoon of olive oil, 1/4 teaspoon pepper, 1/2 teaspoon salt and 1 teaspoon oregano. Stir well, taste for salt. Cover and set aside.
• 4

  Drain the peppers in a saucepan and transfer to the blender. Add sliced garlic, 1 1/2 tablespoons tabasco, orange juice, 1 teaspoon oregano, 1 teaspoon salt, 1/4 cup water and 1/4 cup olive oil. Blend on high until smooth, taste for salt, set aside.
• 5

  Using your hands or a fork, flake the fish until shredded. Add 1/2 of the chili pepper sauce from blender and gently stir well to combine. Taste for salt and tabasco, cover and chill until ready to serve.
• 6

  Preheat the 2 cups of canola oil to medium heat in a shallow pan for 6 to 7 minutes. Fry the corn tortillas for 40 to 50 seconds per side or until crispy, drain on a plate lined with paper towels.
• 7

  Add a little lettuce to each tostada, add some fresh pico de gallo, 1/4 cup fish salpicon and garnish with chives and lemon wedges. Serve the extra chili pepper sauce on the side.