200 gr smoked blue crab from Ensenada
1/3 red onion, minced
1 chile habanero, finely minced
1 sprig cilantro
Salt to taste
Mix of citrus, fish, and crab juices, to taste
1/2 scraped tostada, in half
1 Tbsp mayonnaise of toasted chile habanero
Ash from a burned onion
5 slices of radish
Rings of half a scallion
Juice of half a lime
Clean the crab well and mix it with the red onion, the chile habanero, the cilantro, and the salt. Add the mixture of citrus with the juice from the fish and crab. Mix well.
Put mayonnaise points on the tostada with the chile habanero until each is almost entirely covered. Sprinkle the powdered seaweed, a little of the onion ash, and finish with the sliced radishes, the scallion rings, and the cilantro sprouts. Make a quenelle in a can with the shredded smoked crab mixture, squeeze a bit of lime juice over it, and place it on the tostada.