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1
In a glass or ceramic bowl, combine the tomatillos, green onions, cilantro, jalapeno, salt, pepper, and lime juice.
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2
Toss to mix, cover with plastic wrap and chill for at least 30 minutes and up to 4 hours so that the flavors can marry.
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3
Return the salsa to room temperature before using.
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4
Dig the marrow out of the bones with a small sharp knife, scraping against the bone to get all of it, or push it out with your fingers if it will come out in one piece.
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5
Dip the knife into very hot water and cut the marrow into 1/4inch dice, dipping again as necessary.
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6
Refrigerate the marrow until you are ready to use it.
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7
Pour oil to a depth of 1/2-inch in a small skillet.
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8
Fry the tortillas on both sides until crisp and golden.
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9
Drain on paper towels and keep warm in a low oven.
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10
Bring a large skillet of lightly salted water to a slow simmer.
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11
Remove from the heat and immediately plunge all of the marrow into the hot water.
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12
Leave in the water for 1 minute, then use a slotted spoon to transfer it to a warm plate, draining well.
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13
Place a warm tostada on a warm plate and top with some of the salsa.
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14
Top each tostada with a spoonful of the warm marrow and scatter a few grains of the sea salt over the marrow.
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15
Add a few cubes of avocado, season with pepper to taste and serve immediately.
