Adrian Leon’s Tostadas with Hamachi Marinated in Marmalade

Makes 4 Servings


1 clove garlic
1/3 cup chopped white onions
1 tablespoon red peppers
1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped habanero peppers
1/4 cup fresh papaya
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup fresh orange juice
1/2 pound tortillas, cut in triangles
1/2 cup vegetable oil for frying
12 ounces hamachi filet cut in 1/2 inch squares
1/2 cup diced romaine lettuce
1/2 pound queso fresco (fresh cheese) finely grated
1/2 cup cilantro leaves
1/2 cup dice tomatoes (outer part only)
1/2 cup sour cream
1 pinch salt and pepper to taste


Cook garlic, onions, and red peppers with olive oil until golden brown. Add habanero peppers, fresh papaya, SPLENDA® Granulated Sweetener, orange juice and cook on medium heat for about 8 minutes. Remove marmalade from heat and mix it in a blender until smooth.

Strain the marmalade mixture into bowl with a china cap or sieve.

Make tostadas in an 8 inch cast-iron frying pan by frying in oil, on medium heat, for 3 minutes. Remove and drain well on paper towels.

Mix the hamachi and the marmalade.

Top each tostadita (fried tortillas) with hamachi, romaine lettuce, tomatoes and cilantro. Sprinkle lightly with cheese. Finish with a touch of sour cream and serve.

Nutritional Information

Calories 470
Fat 21g
Cholesterol 75mg
Sodium 250mg
Carbohydrates 39g
Dietary Fiber 5g
Sugars 6g
Protein 32g


Recipe courtesy of
December 7, 2012 Dinner