Any sushi fans out there? Any ceviche fans? I have a great combination for you. These Baja Yellowtail Tostadas may be small, bite size appetizers, but the flavor is big time and out of this world good. These crispy, hand held mini Baja Yellowtail Tostadas are made with fresh yellowtail fish tossed in lime juice, a spicy sauce, radishes, avocado mousse and cilantro.

I wanted to share this one with you early in the week to get you thinking of this weekend and possible appetizer ideas for any up coming party. These are a game changer appetizer. Trust.
After going to one of our favorite restaurants here in San Diego, Juniper & Ivy, four times last month, it was high time I tried my hand at re-creating one of their signature, tantalizing eats. From the start, these Baja Yellowtail Tostadas floored us. In presentation, to taste, to textures.
At the restaurant they get served four up on a wooden plank, and while we made ours a little bigger, they were spot on in flavor after several taste tests on the sauces.
I could eat one order, forget it, two orders, easily by myself. The restaurant’s menu is always changing, but these are staples and we ordered them every time we were there. When we had an out of town guest visit (you know who you are), we had to take her there. When out with friends who wanted a new experience, we had to go back.
What was even more amazing was the consistency in preparation, styling and flavors. And each time we ordered these Baja Yellowtail Tostadas. Two or three times. You pop one of these in your mouth and you’ll know what I mean. That’s the fun part of their restaurant too, these are all bite size, which of course makes you want to order more. Tricky devils…
The ingredients are easy enough, but it’s the combination of flavors and who doesn’t love a little hand held, fresh, crunchy tostada?
How to describe this treat? Let’s start with the crunch from the pan fried corn tortilla chip, the subtle heat from the spicy “shark sauce” as they call it, to the fresh citrus tossed yellowtail, all amazing in texture and flavor. Then, this gets topped with some crunchy, bright, slivered radishes, a creamy and delicious avocado mousse that gets a finishing touch from a sprig of cilantro. Amazingly delicious, all in one bite!

The thinly sliced, fresh yellowtail tuna is tossed in lime juice and topped with amazing fresh ingredients on a spiced up, crispy corn tortilla round for a show stopper party appetizer.

I took a cookie cutter and stamped out three tostada shells per corn tortilla and pan fried them. Fresh makes all the difference and it took no time at all.

The avocado mousse was agreed to be spot on after three attempts, but the first layered sauce took a bit to figure out and finally we all agreed that the mayonnaise Sriracha mix was the best.
With some crunchy radishes tossed in lime juice and some cilantro to top it off we were all in heaven. We made about about 24 total, and with a guest over, sat back and watched Game of Thrones’ second to last episode, Battle of the Bastards. Seeing it for a second time, it’s probably THE BEST battle scene ever filmed for television or the movies, but I digress…

These Baja Yellowtail Tostadas may look like you spent all day on them, but in reality, they took little time to make and assemble. The trick was trying to replicate, and I did all the hard work for you.
So grab some fresh yellowtail or ahi tuna, sushi grade best, and try these for your next weekend party, or make them into an entire meal like we did. You will not be disappointed.
Hand model preferred to be nameless. 🙂 If you like this appetizer try my Bacon Wrapped Tots or my Feta Spinach Stuffed French Bread.
Enjoy!


Baja Yellowtail Tostadas
Ingredients
Yellowtail
- 1 lb yellowtail tuna sushi grade
- 2 limes juiced
Avocado Mousse
- 2 avocados
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
Spicy Sauce
- 1 cup mayonnaise
- 6 tbsp Sriracha
Radish Topping
- 6-8 radishes thinly sliced
- 1 lime juiced
Tostadas
- 8 corn tortillas
- 1 cup vegetable oil
- salt
Garnish
- cilantro sprigs
Instructions
- In a blender or food processor add the avocados, Greek yogurt, lemon juice, oil and salt. Puree and set aside in refrigerator until assembly.
- In a small bowl whisk together the mayonnaise and Sriracha hot sauce. Set aside in refrigerator until assembly. (See Note 1)
- Using a mandolin or kitchen knife, thinly cut the radishes to matchstick shapes and toss with lime juice. Set aside in refrigerator until assembly.
- Using a 2 1/2 inch cookie cutter, stamp out 3 per corn tortilla. Set aside. In a frying pan heat the oil and fry corn tortillas until crispy and golden, about 2 minutes per side. (See Note 2)
- Slice fish 1/8 inch thin and toss with lime juice in a bowl to coat thoroughly. (See Note 3)
Assembly:
- On each tostada shell divide the spicy sauce. Top with some of the fish, pinch of radishes and a squirt of the avocado mousse. Top with cilantro (See Note 4) and serve immediately.
Notes
- The restaurant calls their sauce “Shark Sauce” and while I did find a brand labeled that online, Sriracha sauce is a great substitute.
- You want to completely crisp these up, but be careful not to burn them. You want them crunchy and not chewy. If you don’t want them fried: cut out the tortilla circles, place on a lined baking sheet. Spray both sides with cooking spray and sprinkle with kosher salt. Bake @350°F for 12-15 minutes, turning half way through.
- Yellowtail or ahi tuna is fantastic, we’ve used both. I’ve been told it doesn’t need to be sushi grade because it’s cut thin and the lime juice “cooks” the fish similar to ceviche. It’s up to you.
- The cilantro they use on theirs at the restaurant are micro cilantro greens. A little hard to find and I used the tiniest, baby sprigs of fresh cilantro I could find.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition

Little but fancy and full of flavors appetizers, Kevin. Personally, I vote for the avocado mousse. And those radishes somehow remind me the Norway flag haha.
These are just killer, maybe looks like a lot of work, but really come together quickly. Such a fun, fresh appetizer. Hope you give it a try Ben.
If there was 10 lbs of yellowtail in my face, I wouldn’t stop eating it until it was ALL gone!
So good, right Gigi We’ve done some damage, too.
I love how you’ve taken inspiration from restaurant fare to create this beauty at home! Such a delicious impressive appetizer, my friend! I love it!!
Thanks Annie, it’s a very refreshing, clean and healthy appetizer. Very Southern California, right? Ha! Glad I could share it with you. 🙂
So gorgeous! You are really a food styling master, my friend. Also, that wood board? I want it! Give me! lol
Oh, thanks so much Olivia. They were KILLER. I sent you an email, too. Check it out. 🙂
So I have to ask now that you’ve mastered their signature dish will you be back to Juniper & Ivy? GREG
Went back last Saturday, love that place! Great vibe and THE best staff. Always new stuff to try. 🙂
Ah, this reminds me of one of our favorite restaurants in Atlanta. They were always changing the menu, but we had our staple appetizers there…and we totally could have eaten there 4 times in a month! I love recreating recipes that we discover in restaurants. I see it as a challenge to see how close I can get. Sounds like you got pretty close on this one…it looks amazing, my friend!
I think it’s so fun to do the recreation process and nail it. Everyone who has been there that we tested this with agreed. Although they constantly change the menu so there’s always good stuff to try out there. We went again over 4th of July weekend, too. Thanks David!
Hmm, how would i be able to eat all of these without offering to anyone else?? These are my kind of apps!
Just explain they are a test recipe and enjoy with a cold one. No one need know. 😉
Thanks for stopping by Gerry!
That’s it! Kevin – you are on! I will easily outeat you buy stuffing down 3 servings of these Tantalizingly Tasty Tostadas all by myself!
The more the merrier Shashi! These are so good and really loom like you spent a lot of time on them, but once you have the goodies prepped the assembly is super quick. They go even quicker. 🙂
I love places like that where all the food comes out as little bites because I love sampling a ton of different things…but you’re right, they are tricky devils because I inevitably end up ordering (and eating!) more than I would if I had just ordered a normal-sized meal, lol! It’s so much fun to try different dishes though.
These tostadas look amazing! I love the attention to detail (avocado mousse? Yes, please!) and the combo of flavors and textures looks like a well-orchestrated symphony.
And your nameless hand model is gorgeous! <3
Agreed, the more variety the better! I love my little squeeze bottles for sauces and dishes like these, although the other day we made these and we just used a spoon to prep them. Thanks Faith!
Ohhhhh man, both my hands (and feet) are raised to the question who likes sushi and ceviche! I am OBSESSED! Gimme all the fresh fish humanly possible! Needless to say I am DROOLING over these tostadas, Kevin!! Not only are they GORGEOUS, but they sound beyond scrumptious!! Fresh yellowtail, radish, spicy sauce and avocado mousse on a cripsy tostada?!!? HOLY COW! I could pop these into my pie hole on repeat! Perfection, buddy! Pinned!!
P.S. If I ever make it out west I’m making you take me to that restaurant! 🙂
We’re like two peas in a pod! These are crunch-tastic and so fresh and bright. Hope you give them a try. And ANYTIME you make it out here we better meet up and I’ll take you to all sorts of awesome restaurants. 😉
Hey Kevin! It is always more fun to have small bites and share them! Seeing these makes me wish we had great restaurants close by. The crispy little tostadas would make a great base for so many things! Once again, perfection my friend!
I so agree, you eat more, but at a slowed pace and are able to ry a wide range of items. Thanks Dorothy!
Yes to this!!! This looks fabulous, Kevin! And so fancy pants too! Love that avocado mousse. Bet that would even be awesome on a shoe! Isn’t it awesome when you recreate your favourite restaurant dishes at home? Love when that happens. That way you can sit in the comfort of your kitchen in your comfy clothes and just veg, lol 😀 And love that there’s all kinds of flavours and textures in this one little bite. Pinned and trying soon 🙂
Fancy pants, that’s a good one. I chuckled 🙂 I actually used the avocado mousse the next morning on scrambled eggs with toast. So good! Yes, it was so fun making these and kicking back in our own house. Sadly no one tipped me though.