Ekone x Durant Jalapeño Fused Olive Oil Smoked Oyster Tostada
Recipe courtesy of Eric Bartle
- 1 tin Ekone smoked oysters with Durant Jalapeño Fused Olive Oil
- 1 avocado
- 1 Tbsp. minced red onion
- 1 Tbsp. rough chopped cilantro leaves
- 1 lime, juiced
- Pinch of sea salt
- 1 large carrot, peeled and finely julienned
- 1 small jicama, peeled and finely julienned
- 2 fried corn tostada shells
- Torn cilantro leaves for garnish
Begin by rough chopping the Ekone Smoked Oysters with Durant Jalapeño Fused Olive Oil and reserve the olive oil.
Roughly mash the avocado and fold in the leftover Durant Jalapeño Fused Olive Oil, the minced red onion, pinch of sea salt and juice of 1/2 of lime. Set aside. Toss the julienned carrot and jicama with a pinch of sea salt and juice of other half of lime. Set aside. Evenly smear the mashed avocado over the two fried tostada shells and mound the lightly dressed carrots and jicama on top. Finish the tostadas with the rough chopped Ekone smoked oysters and a few whole cilantro leaves. Enjoy!
