This tostada with pulpo and avocado is a festive Christmas recipe that fits perfectly on the Christmas menu as an appetizer or luxury appetizer. The combination of crispy tostada, soft pulpo and creamy avocado feels special, but is surprisingly simple and ideal for those who want something different from classic at Christmas.
Tostada with pulpo and avocado
15
Superfast
Tostada with pulpo
The holidays are all about atmosphere, sharing and beautiful flavors, and this tostada with pulpo fits right in. The combination of crispy tostada, soft pulpo and creamy avocado feels classy but approachable. It is a Christmas recipe that deviates from classic dishes, yet remains warm and comforting. Pulpo gives a luxurious feel, while avocado provides balance and freshness. Ideal as a Christmas appetizer, part of a sharing dinner or as an elegant appetizer during Christmas Eve. This kind of octopus tostada proves that Christmas doesn't have to be heavy to feel festive.
How do you prepare pulpo?
Preparing pulpo sounds like something complicated to many people, especially around Christmas when the pressure is already high enough. Fortunately, precooked pulpo is the perfect solution. Because the octopus is already cooked, it's mostly about taste and presentation, not technique. This is precisely what makes pulpo so suitable for a Christmas menu: low stress, high impact. With minimal handling, the pulpo takes on a warm, festive flavor that goes perfectly with a Christmassy tostada. That's how this pulpo recipe feels special, without being complicated.
More Christmas appetizers
Looking for more appetizers for Christmas? How about this fuet tartare or this brioche with anchovies and orange ricotta?
What you need:
2
2 corn tortillas
200 ml sunflower oil for frying
1 avocado
1 shallot
1 lime
salt and pepper
200 gr pulpo
olive oil
1 clove of garlic
fresh chives and/or cilantro
100 gr edamame
1 tbsp kewpie mayo
What to do:
1
Heat the sunflower oil in a pan and deep-fry the corn tortillas in it until golden brown and crispy.
2
Finely chop the shallot and mash the avocado with a fork. Add the shallot, lime juice and a generous pinch of salt and pepper and mix well.
3
Chop the garlic finely and heat some olive oil in a pan. Pat the precooked pulpo dry with some paper towels and place in the pan with the garlic. Season with some salt and pepper and fry until golden brown all around.
4
Finely chop the chives or cilantro. Spread the tostadas with the avocado and top with the pulpo, edamame and garnish with the chives or cilantro and kewpie mayo.
