New York Times
Tostadas Campechanas De Mariscos
Author:Rick A. Martinez
11 Ingredients
20 mins
At the beautifully abundant Mercado Negro in Ensenada, Baja California, the clams, mussels, oysters, shrimp and fish that are for sale each day are highly sought after by locals and chefs. Almost more common than street tacos served there are these tostadas, made in stands that sell towers of fresh, raw seafood tossed with squeezed lime juice and topped with a number of different housemade salsas.
Serves
1
Serves
1
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