Faux Ceviche Tostadas – The Ultimate Summer Refreshment
Get ready to savor the tantalizing flavors of Latin America with our Faux Ceviche Tostadas recipe! This mouth-watering dish is inspired by the traditional Mexican ceviche, but with a modern twist that even non-seafood lovers will enjoy. Whether you’re looking for a quick and easy appetizer or a light and refreshing lunch, this recipe will not disappoint.
This delectable dish starts with crispy tostada shells topped with a zesty mixture of lime juice, serrano chili, sweet onions, and juicy tomatoes. The faux ceviche is made with tender albacore tuna in water or imitation crab meat (for vegan option) cut into small dices that are then marinated in lime juice and olive oil. Adding diced cucumber gives it a crunchy texture and refreshing taste that will make your taste buds dance!
This recipe can be made in less than 20 minutes and requires only a few simple ingredients. So, whether you’re an experienced cook or just starting out, you’ll find that this dish is quick and easy to prepare.
So, why not give our Faux Ceviche Tostadas recipe a try? It’s a perfect way to add some flavor and spice to your next meal!
Why You’ll Love This Recipe
Do you love the flavors and textures of ceviche but don’t want to fuss with raw fish? Then this Faux Ceviche Tostadas recipe is the answer to your prayers!
With this recipe, you can enjoy all the zesty and fresh flavors of traditional ceviche without any of the worry or hassle. Made with Albacore tuna in water and imitation crabmeat, this recipe is perfect for those who prefer cooked seafood, vegans, or anyone looking to try something new.
It’s quick, it’s easy, and it’s bursting with delicious flavors! The combination of red onion, cucumber, serrano chili, cilantro, tomatoes, and lime juice creates a mouthwatering taste sensation that will leave you wanting more. The addition of heart palm and avocado gives your taste buds an extra burst of creaminess and sweetness that perfectly balances the dish.
Plus, this dish is incredibly versatile – you can customize it to your liking! Don’t have Albacore tuna in water? Use shrimp instead! Want to add a little heat? A dash or two of hot sauce will do the trick! And if you’re feeling really adventurous, try adding some scallops or even sweet mango for an extra layer of flavor.
Trust me – once you try these Faux Ceviche Tostadas, you’ll be hooked. It’s the perfect summertime dish for a party or just a casual dinner at home. And don’t worry about leftovers – they store well in the fridge for up to two days. So go ahead and give it a try – you won’t regret it!
Ingredient List
The fresh and vibrant ingredients used in this recipe create a perfect fusion of Mexican and American flavors. Here is what you will need to make these delicious Faux Ceviche Tostadas:
Seafood:
- 1/2 pound cooked albacore tuna in water
- 1/2 pound imitation crabmeat
- 1 pound shrimp (peeled and deveined)
Vegetables:
- 2 large tomatoes, diced small
- 1 large sweet onion, finely diced
- 1/2 cucumber, diced small
- 1 serrano pepper, finely diced
Dressing:
- 1 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Tostada Shells:
- 12 tostada shells
Garnish:
- Chopped cilantro
- Diced avocado
Note: You can use any type of seafood for this ceviche recipe, including crab meat or scallops. If you want to make it vegan, simply omit the seafood and add diced heart of palm and more veggies like red onion, tomato, and cucumber.
The Recipe How-To
Step 1: Prepare the Imitation Crab and Tuna
– Drain the albacore tuna in water and mix it with the imitation crabmeat. Set aside.
Step 2: Dice the Vegetables
– Finely dice 1/2 sweet onion and mix it with the tuna and imitation crab mixture.
– Dice 2 large tomatoes, 1/2 of a large cucumber, and 1 small avocado into small pieces.
– Cut 1 small serrano chili Pepper into small dices, removing the seeds and ribs.
– Chop a handful of fresh cilantro.
Step 3: Mix Everything Together
– In a bowl, add the diced vegetables to the tuna and imitation crab mixture.
– Add the diced serrano pepper, chopped cilantro, juice of 3 or 4 limes, 1 tablespoon of olive oil, salt and hot sauce to taste.
Step 4: Prepare the Tostadas
– Toast or fry your favorite tostadas shells until crispy.
– Spread a generous amount of your shrimp crab ceviche on each tostada.
Step 5: Garnish and Serve
– Top them off with extra avocado slices, cucumber slices or roasted corn kernels.
– Serve with extra lime wedges on the side.
This quick and easy recipe for imitation crab ceviche is perfect for when you’re craving something light, fresh and tangy. It’s also versatile: feel free to adjust seasoning based on your preference. Use this recipe as-is for a vegan option or substitute with cooked shrimp or scallops for a different seafood twist. These ceviche tostadas are perfect party food that are guaranteed to be a crowd pleaser!
Substitutions and Variations
Looking to mix up your Faux Ceviche Tostada Recipe? Look no further! There are endless variations and substitutions you can make to cater to your taste preferences.
Firstly, if you’re looking for a vegan option, try substituting the albacore tuna or imitation crab with diced hearts of palm or extra-firm tofu. You can also use vegan mayonnaise instead of sour cream in the sauce.
For those who prefer a spicier kick, consider adding more Serrano chili or jalapeño pepper to the ceviche mixture. You can also serve with hot sauce on the side.
Feeling adventurous? Swap out the albacore tuna for shrimp, scallops or crab meat. Some popular variations include shrimp ceviche tostadas, imitation crab ceviche, and Sonora-style crab ceviche tostadas.
Not a fan of cilantro? No problem! Simply omit it from the recipe or substitute with parsley.
Want an extra pop of color and flavor? Add diced avocado or mango to the ceviche mixture.
And if you’re looking for a gluten-free option, make sure to use corn tortilla chips or tostada shells instead of wheat-based ones.
Remember, the possibilities are endless with this recipe. Feel free to get creative and adjust it to suit your individual taste preferences.
Serving and Pairing
Craving for a dish that tastes like summer in your mouth? These Faux Ceviche Tostadas are the perfect solution. They’re packed with a refreshing and zesty flavor that will definitely satisfy your taste buds. These tostadas make an excellent appetizer or main course for any meal, especially when served with some cold drinks on the side.
One great thing about these tostadas is that they are highly versatile and can be served in different ways. For a fun and casual gathering with friends, you can set up a tostada bar where guests can assemble their own tostadas with their favorite toppings. You can offer a variety of toppings such as diced avocado, chopped cilantro, sliced serrano chili peppers, sliced cucumber, and wedges of lime.
These tostadas also pair well with other traditional Mexican dishes such as guacamole, salsa, and black beans. I personally love serving them with a side of sweet and creamy corn on the cob or refried beans. For an extra kick of heat, try adding some hot sauce on top or serving them alongside jars of your favorite salsa.
If you’d like to take things up a notch and impress your guests, pair these Faux Ceviche Tostadas with a crisp white wine or light beer. The acidity of the lime juice in the tostada works beautifully with chilled Sauvignon Blanc or crisp Pilsner beer.
Whether you’re serving them at a family barbecue or fancy dinner party, these tostadas will always be a crowd-pleaser. They’re quick, easy, and delicious – perfect for any occasion!
Make-Ahead, Storing and Reheating
As a chef, I understand the importance of time management in the kitchen. The good news is that this recipe for Faux Ceviche Tostadas can be easily made ahead of time and stored for later use.
To make ahead, prepare the ceviche mixture, cover it tightly with plastic wrap, and store it in the refrigerator for up to 2 days. You can also store prepared tostadas separately in an airtight container at room temperature. By doing so, you can quickly assemble the dish when you are ready to serve.
When reheating the tostadas, keep them in a preheated 350°F oven for 3-5 minutes or until they are crispy again. However, do not reheat the ceviche mixture as it is meant to be served chilled.
In terms of storage, ceviche should generally be eaten fresh on the same day it is made. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
It’s important to remember that this recipe consists of fresh ingredients, such as avocados and tomatoes which can spoil quickly if not stored properly. Therefore, make sure to store all components separately and only combine them when ready to eat.
Point to note: If you are meal prepping for future consumption or taking this dish to a potluck/picnic outdoors then it is advised to only make just enough Tostada shells as needed and assemble everything prior to consumption. This way everything remains crispy and avoids becoming soggy before consumption. With this knowledge now at your fingertips, I am confident that this dish will be well-received by anyone who tastes it!
Tips for Perfect Results
To ensure the best results for your Faux Ceviche Tostadas, I’ve compiled a list of helpful tips and tricks. As someone who has prepared this recipe numerous times, I can assure you that these tips will help elevate your dish from good to great.
Firstly, it’s crucial to use fresh ingredients. The success of this dish relies heavily on the quality of the ingredients used. Be sure to purchase fresh avocados, tomatoes, cucumbers, and other vegetables as they play an essential role in creating a tasty tostada.
Additionally, I recommend using lime juice that is freshly squeezed rather than bottled. Freshly squeezed lime juice is tangier and more flavorful than bottled juice. You can easily squeeze juice out of limes using a handheld citrus juicer.
For those who enjoy a bit of heat in their ceviche, adding finely diced serrano chili pepper will do the job. However, make sure to remove the seeds before dicing as they can make the ceviche too spicy.
Another key tip is to cut all vegetables and seafood into uniform small dices. By doing so, each bite of the ceviche tostada will have all components present in one mouthful. You also want to make sure not to over-stir the ceviche mixture since this seafood dish requires only minimal mixing to avoid breaking down its texture.
Finally, it’s important to use high-quality olive oil since the olive oil contributes substantial flavor and depth to the dish. When preparing Faux Ceviche Tostadas, use extra-virgin olive oil, which contains rich flavors that pair incredibly with this ceviche recipe.
By following these tips, you’ll have perfect results every time you prepare Faux Ceviche Tostadas of your own creation!
Bottom Line
In conclusion, this faux ceviche tostada recipe is a perfect balance of flavor and simplicity. This dish is not only easy and quick to prepare but also provides a wide range of options for substitutions, variations, and pairings. Its versatility makes it an excellent choice for any occasion.
By incorporating fresh ingredients like cucumber, tomatoes, and avocado along with delicious spices such as serrano chili and cilantro, you get a burst of complex flavors that are sure to satisfy your tastebuds. Whether you’re vegan or not, this recipe can be customized easily by substituting the seafood with non-seafood options.
Finally, the ease of preparation and storage makes it perfect for make-ahead meals or last-minute dinner ideas. By following the tips and guidelines provided in this recipe article, you can achieve perfection in your first attempt.
So go ahead, give this recipe a try at home today. We guarantee that you’ll love these faux ceviche tostadas as much as we do.
Faux Ceviche Tostadas Recipe
Ingredients
- 2 (6 ounce) cans albacore tuna in water, drained
- 1/2 cup sweet onion, finely diced
- 1 large tomatoes, seeded and diced
- 1 small cucumber, peeled and diced small
- 1/4 cup cilantro, finely chopped
- 1 -2 serrano chili, finely diced
- 2 -3 limes, juice of
- 1 tablespoon olive oil
- salt
- pepper
- 1 large avocado, diced
- 8 tostadas
Instructions
- In a bowl, combine tuna, onion, tomato, cucumber, and cilantro. Add lime juice, olive oil, salt and pepper to taste.
- Add serrano chiles, the amount depending on how much heat you think you can tolerate. Taste and add more if needed. (If it is too hot, you can add another can of tuna).
- Once the other flavors are perfect, add the diced avocado and mix gently.
- Scoop onto tostadas and serve immediately.
- Serving size is one tostada as an appetizer, two tostadas if a light dinner or lunch.
- SERVING SUGGESTION: For parties or work potlucks, I usually put the ceviche in a bowl on a large platter and surround with good tortilla chips or the whole tostadas. A bottle of Tapatio hot sauce and a dish of extra chopped serranos on the side makes it even better. Everyone loves this!
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.