Place the sliced lobster on a plate; add lime juice salt and pepper, to taste.                                                         

In a saucepot, confit pistachio and serrano peppers in the olive oil. Blend and salt, to taste.                                                         

Plating
Cover the lobster with the Aguachile; arrange Serrano slices, onion rings, radish slices, cilantro leaves and flowers. Add drops of pistachio oil. Serve with corn tostadas.