Citrus Razor Clam Tostadas
Servings: 6
Equipment
- Non Reactive Bowl Glass or Ceramic
Ingredients
For the Citrus-Marinated Clams
- 8 Large Razor Clams Fresh
- 3 Limes The Juice of
- 1 Lemon The Juice of
For the Cabbage Slaw
- 1 Lb Shredded Cabbage
- 1/4 cup Thinly sliced red onion
- 1/4 cup Chopped fresh cilantro
- 2 tbsp Apple Cider Vinegar
- 2 tsp Sugar
- Salt and Pepper to taste
For the Avocado Crema
- 8 oz Sour Cream
- 1/2 Avocado
- Splash of Hot Sauce I like to use the green pepper variety
For Assembly
- Tostada Shells Store-bought or homemade
- Cotija Cheese Crumbed
- Fresh Cilantro For Garnish
Instructions
Prepare the Clams
- Start by dicing 8 large razor clams into small, bite-sized pieces. Place them in a non-reactive bowl and pour in the juice of 3 limes and 1 lemon. Stir gently to ensure all the clams are submerged. Let them sit for about 20 minutes, stirring occasionally.
Make the Cabbage Slaw
- Combined 1 pound of shredded cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro in a large bowl.
- In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 teaspoons of sugar, and a pinch of salt and pepper.
- Pour the dressing over the cabbage mixture and toss to coat.
Blend the Avocado Crema
- In a blender or food processor, combine 8 ounces of sour cream with half and avocado. Add a splash of hot sauce. Blend until smooth and creamy.
Assemble the Tostadas
- Start with a crispy tostada shell as the base.
- Spoon a generous portion of the cabbage slow onto the shell, followed by a layer of the citrus-marinated clams.
- Top with crumbled cotija cheese, avocado crema, and fresh cilantro. Optionally serve with lime wedges to squeeze on top.
- Serve immediately to keep the tostadas crispy - We actually serve them as build your own!