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!
