Aji Amarillo Albacore Tostadas

Aji Amarillo Albacore Tostadas

These Aji Amarillo Albacore Tostadas combine a bright note of Peruvian flavor with classic Mexican tradition. Corn tortillas, griddled to a delicate crispness while remaining pliable, are brushed with oil and layered with a spirited Aji Amarillo sauce.

Ribbons of carrot and purple cabbage provide a refreshing crunch beneath lightly marinated albacore, prepared in the spirit of Peruvian ceviche, while fresh cilantro and a side of tangy Salsa Roja add the finishing touch. The result is a dish that’s both visually stunning and beautifully balanced, celebrating the best of Latin-inspired cuisine.

Aji Amarillo paste is made from Peru’s signature golden chili, prized for its fruity, slightly tangy heat and vibrant color. Just a little adds warmth, brightness, and a subtle kick, making it perfect for sauces, ceviches, or the creamy Aji Amarillo sauce on these albacore tostadas.

Albacore Tostadas Recipe

Aji Amarillo Sauce

• 3 T. mayonnaise
• 1 t. aji amarillo paste (or more)
• splash lime juice
• pinch of salt

Mix ingredients together and set aside.

Marinated Albacore

• approx. 6 oz. sushi-quality raw albacore
• 1 T. olive oil
• 1/2 T. low-sodium soy sauce
• 2 t. lime juice
• pinch of fine salt and fine sugar
• fresh ground pepper

Cut albacore into medium-small dice. Toss with remaining ingredients then refrigerate for 15 minutes.

Tostadas

• corn tortillas
• avocado oil

Brush corn tortillas with oil then griddle until slightly crisp but still pliable.

To Compose

• shredded purple cabbage
• carrot ribbons
• cilantro sprigs
• salsa roja

Drain marinade from albacore. Spread warm tortillas with aji amarillo sauce. Top with cabbage and carrots. Spoon albacore cubes over the vegetables. Garnish with plenty cilantro sprigs.

Serve with salsa roja on the side.