CRAB TOSTADAS

Recipe from ‘Ciudad de México: Recipes and stories from the heart of Mexico City’, by Edson Diaz-Fuentes...

“Cornwall is well known for the exceptional quality of its seafood, especially crab,” writes Edson Diaz-Fuentes. “The region is one of our favourite summer holiday destinations thanks to its beautiful landscape and beaches,

SERVES 4

8 corn tortillas (12 cm/4½ in in diameter), shop-bought or homemade

2 teaspoons grapeseed or vegetable oil

250 g (9 oz) crab meat, mixed white and brown

1 large avocado, peeled, stoned and thinly sliced

Salt flakes

Coriander leaves and lime wedges, to garnish

For the jalapeño and lime mayonnaise

2 jalapeños, trimmed and finely chopped

1 garlic clove, chopped

10 g (¼ oz) fresh coriander

14 mint leaves

100 g mayonnaise

2 teaspoons lime juice

■ Preheat the oven to 170°C/150°C fan and set a wire rack over a baking tray lined with baking parchment.

■ To make the mayonnaise, as well as its culinary specialities.

“To pay tribute to this beautiful seafood, I like to pair it with the simple, raw freshness of a jalapeño and lime mayonnaise and serve with crispy tostadas and avocados.

“You don’t need anything else: just delicious produce on a tostada. From Coyoacán to Cornwall…”

place the chopped chillies, garlic, coriander and mint in a small blender. Add a pinch of salt and crush or blend until reduced to a purée. Incorporate the chilli and herb purée into the mayonnaise, then stir in in the lime juice and taste for seasoning. Set aside.

■ For the tostadas, lightly coat both sides of the tortillas with the oil. Arrange the tortillas on the prepared wire rack and bake for 20-30 minutes, or until crispy, turning halfway through. Sprinkle with salt flakes.

■ Place the tostadas, crab, avocado, jalapeño mayonnaise, coriander leaves and lime wedges on a serving platter and let your guests build their own tostadas: first mayonnaise, then a few avocado slices, followed by crab meat, coriander leaves and a squeeze of lime.