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.