Fusion Recipe: Seafood Zaalouk Tostadas

Seafood Zaalouk Tostadas

 Moroccan Meets Mexican: Seafood Zaalouk Tostadas

This recipe is a vibrant culinary fusion, bringing together the smoky, spiced comfort of Zaalouk, a traditional Moroccan cooked salad of eggplant and tomatoes, with the crisp, handheld fun of a Mexican Tostada. Zaalouk is typically enjoyed as a dip with crusty bread, but here, it becomes a rich, earthy base for beautifully seared or poached seafood.1 Topped with a sprinkle of salty cheese and fresh herbs, this dish offers a unique contrast of warm, complex spices and bright, fresh flavours. It's an inventive appetiser or light meal that's sure to surprise and delight your palate.

🌶️ Seafood Zaalouk Tostadas Recipe (Serves 4)

Ingredients


Component

Quantity

Notes

For the Tostadas



Corn Tortillas

8

Store-bought or homemade

Vegetable Oil

For frying/brushing


Sea Salt

To taste


For the Seafood



Large Shrimp (or Scallops)

300g (approx. 12-16 pieces)

Peeled, deveined

Olive Oil

1 Tbsp


Salt and Black Pepper

To taste


For the Zaalouk Base



Eggplant (Aubergine)

1 large

Peeled and diced (about 1.5 cm)

Ripe Tomatoes

2 large

Diced or grated

Garlic

3 cloves

Minced

Olive Oil

3 Tbsp

Extra virgin preferred

Ground Cumin

1 tsp


Sweet Paprika (or Smoked)

1 tsp


Cayenne Pepper

1/4 tsp (optional)

For heat

Fresh Cilantro & Parsley

2 Tbsp each

Finely chopped, plus extra for garnish

Water

1/4 cup


Salt

To taste


For Garnish



Feta Cheese (or Cotija)

1/4 cup

Crumbled, for a salty tang

Lime

1/2

Cut into wedges


Method and Instructions

1. Prepare the Tostadas


  • To Fry: Heat about 1 cm of vegetable oil in a skillet over medium-high heat. Fry tortillas one at a time for 1-2 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and immediately sprinkle with sea salt.
  • To Bake (Healthier Option): Preheat oven to 180°C (350°F). Brush tortillas lightly with oil on both sides, place on a baking sheet, and bake for 8-12 minutes, flipping halfway, until crisp.


2. Cook the Zaalouk


  • In a large pan or skillet, heat 3 Tbsp of olive oil over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring, until it begins to soften.
  • Add the diced tomatoes and minced garlic.2 Stir, then add the cumin, paprika, cayenne pepper, salt, and 1/4 cup of water.
  • Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the eggplant and tomatoes are very soft and mushy.3
  • Remove the lid and, using a potato masher or the back of a fork, gently mash the mixture to your desired consistency (chunky is traditional). Continue to simmer uncovered for a few minutes to reduce any excess liquid.
  • Stir in the chopped cilantro and parsley. Taste and adjust salt as needed. Keep warm.


3. Sear the Seafood


  • Pat the shrimp or scallops very dry with paper towels. Season lightly with salt and pepper.
  • Heat a separate skillet with 1 Tbsp of olive oil over medium-high heat.
  • Add the seafood and sear for 1-2 minutes per side until pink, opaque, and cooked through. Do not overcook.


4. Assemble the Tostadas


  • Lay the crispy tostada shells on a platter.
  • Spoon a generous amount of warm Zaalouk base onto each tostada and spread evenly.
  • Place 2-3 pieces of seared seafood on top of the Zaalouk.
  • Garnish with a sprinkle of crumbled feta (or cotija) and a pinch of fresh chopped cilantro/parsley.
  • Serve immediately with lime wedges for a final burst of acidity.

💡 Tips for Success


  • Texture is Key for Zaalouk: Don't be afraid to let the Zaalouk cook down thoroughly. The eggplant should break down completely to create a spreadable, unctuous dip.
  • Seafood Prep: Always pat your seafood dry before searing! This allows it to develop a nice crust and prevents it from steaming in the pan.
  • Best Tomatoes: Use the ripest, freshest tomatoes you can find for the Zaalouk; they contribute significantly to the dish's depth of flavour. If fresh tomatoes aren't great, a small spoonful of tomato paste can boost the flavour.
  • Spice Level: Adjust the cayenne pepper to your liking. For a smokier Zaalouk, use smoked paprika and/or briefly roast the eggplant halves under a broiler before peeling and chopping.4


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