Blue Evolution Sea Lettuce Escabeche Tostada

Blue Evolution Executive Chef Maylin Chavez created this light and bright Sea Lettuce Escabeche Tostada recipe to highlight the versatility of Blue Evolution Sea Lettuce.

Yields 1 Quart 

Sea Lettuce Escabeche :

Sea Lettuce 

4 fluid oz. vinegar

8 fluid oz. water 

½ white onion ,thinly sliced 

5 serranos, deseeded and julienned

5 garlic cloves, thinly sliced 

2 Tbsp fresh thyme 

2 Tbsp dried oregano

1 Tbsp red chili flakes 

6 each sweet multicolored red pepper, thinly sliced and deseeded 

2 tTbsp avocado oil

4 Tbsp of sea salt 

1 avocado for garnish, sliced

Method:

In a non-reactive pot, turn on medium heat, add onions, garlic, oregano, thyme and sea salt. Sweat until onions are translucent and aromatics are fragrant. Add peppers, stir for about 3 minutes, then add water and vinegar. Bring to a light boil, add more salt as needed. Turn heat off, add Sea Lettuce. 

To assemble, place tostada down, add sea lettuce escabeche, and garnish with avocado.