Recipe courtesy of Bill Wavrin

Smoked Seafood Tostada

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 6 servings
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1 red onion, chopped

6 ounces smoked whitefish, flaked

6 ounces cooked bay shrimp, drained, optional

1 scallion, sliced

1 clove garlic, minced

1 teaspoon chopped fresh oregano leaves

1 red bell pepper, seeded and diced

1 lime, juiced

1 cup corn kernels, toasted*

1 cup romaine lettuce, sliced 1/4-inch thick

1/2 cup nonfat yogurt

1/4 cup capers

1/2 teaspoon toasted and crumbled chile chipotle

6 tostada shells

6 sprigs fresh cilantro, washed

2 limes, cut into wedges

*1 fresh ear of corn, toasted and the corn kernels removed


  1. Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes.
  2. In a large bowl mix the next 12 ingredients together. Season, to taste.
  3. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
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