Recipe courtesy of Antonia Lofaso

Seafood Tostada

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  • Level: Advanced
  • Total: 2 hr 20 min (includes cooling time)
  • Active: 1 hr 25 min
  • Yield: 4 servings
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Ingredients

Seafood:

1/2 pound octopus legs, cleaned

1 teaspoon kosher salt

3 1/4 cups extra-virgin olive oil

6 sprigs fresh thyme

2 garlic cloves

3 pieces lemon peel

1/2 pound 16/20 shrimp, cleaned and deveined

1/4 pound cleaned calamari tubes and tentacles, cut 1-inch-thick

Pickled Chiles:

1 cup distilled white vinegar

6 peppercorns

1 bay leaf

1 Fresno chile, sliced thinly

1 jalapeno chile, sliced thinly

1 serrano chile, sliced thinly

Tostadas:

2 1/2 cups vegetable oil

Eight 3-inch store-bought heirloom corn tostadas

For Plating:

1 Persian cucumber, sliced thinly

4 radishes, sliced thinly

Juice of 2 limes

1 bunch fresh cilantro, chopped (reserve 6 leaves for garnish)

2 tablespoons extra-virgin olive oil

Directions

Special equipment:
a pressure cooker; a deep-frying thermometer
  1. For the seafood: Place the octopus in a pressure cooker and cover with water by 4 inches. Add the salt, 1/4 cup olive oil, 3 sprigs thyme and 1 clove garlic. Lock the lid according to the manufacturer's instructions and pressure cook for 40 minutes. Follow the manufacturer's instructions for releasing the pressure. Drain, let cool and slice 1-inch thick.
  2. Meanwhile, place the remaining 3 cups extra-virgin olive oil in 8-quart saucepot with the lemon peels, remaining 3 sprigs thyme and 1 garlic clove. Heat to 190 degrees F. Poach the shrimp in the oil until cooked through, about 3 minutes, then remove with a slotted spoon to a bowl. Poach the calamari in the oil until cooked through, about 3 minutes. Remove with a slotted spoon to another bowl and allow the shrimp and calamari to cool in the fridge.
  3. For the pickled chiles: Bring the vinegar to a boil in a saucepot with the peppercorns and bay leaf. Turn off the heat and let cool. Pour over the chiles in a bowl and allow to pickle for 20 minutes.
  4. For the tostadas: Clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat the vegetable oil to 375 degrees F. Fry tostadas until golden, 1 to 2 minutes each. Remove with a slotted spoon and drain on paper towels to cool.
  5. For plating: Add all the chilled seafood, chiles, cucumber, radish, lime juice and chopped cilantro in a large bowl and mix together. Place a large scoop of seafood on a tostada, then garnish with cilantro leaves and drizzle with the oil. Repeat with remaining ingredients to make 7 more tostadas.