Shrimp and Crab Ceviche on Fried Tortillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The word tostada means toasted in Spanish. In Mexico, tostada refers toasted corn tortilla that’s fried to a crisp. It may also refer to a dish that uses the crunchy tortilla as a kind of edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad typical of Michoacán, the seaside Mexican state where the Robledos come from. Cook time is approximate. Courtesy Saveur Magazine. Ingredients:
canola oil |
18 (5 inch) tortillas |
1 1/2 lbs medium cooked shrimp, peeled, deveined and chopped |
3/4 lb lump crabmeat |
1/4 cup fresh lemon juice |
2 tablespoons chopped cilantro |
1 large cucumber, peeled, seeded and chopped |
2 large tomatoes, chopped |
1 -2 jalapeno chile, stemmed, seeded and finely chopped |
1 small red onion, finely chopped |
salt |
2 avocados, peeled, seeded and cut into slices |
2 limes, cut into wedges |
Directions:
1. Pour oil into a heavy medium pot to a depth of 1” and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
2. Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
3. Transfer tostadas to a paper towel-lined plate to let drain and cool.
4. Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
5. Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.
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