Fusion Sashimi Tostadas with Citrus Ponzu and Avocado Cream

Ingredients

• 8 pieces small corn tortillas
• 1 pound assorted sashimi-grade fish (such as tuna, salmon, and yellowtail), thinly sliced
• 1 cup mixed microgreens

• 1 cup soy sauce
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1 teaspoon rice vinegar
• 1 teaspoon mirin

• 1 large ripe avocado, peeled and pitted
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C). Place the corn tortillas on a baking sheet and bake for 8-10 minutes until they are crisp and golden brown. Remove from oven and let cool.
2. 02
   In a small bowl, whisk together all the citrus ponzu ingredients until well combined. Set aside.
3. 03
   In a blender, combine the avocado, sour cream, lime juice, and salt. Blend until smooth and creamy. Transfer to a small bowl and set aside.
4. 04
   Arrange the baked tortillas on a serving platter. Place a small handful of microgreens on each tostada.
5. 05
   Evenly distribute the sliced sashimi over the microgreens on each tostada.
6. 06
   Drizzle the citrus ponzu sauce over the sashimi on each tostada.
7. 07
   Spoon the avocado cream into a piping bag or use a spoon to dollop small amounts onto each tostada.
8. 08
   Garnish with additional microgreens or thinly sliced scallions if desired. Serve immediately.