Shrimp and Crab Ceviche on Fried Tortillas Recipe
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.
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer
Cuisine Mexican
▢ 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
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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.
Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
Transfer tostadas to a paper towel-lined plate to let drain and cool.
Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.
Serving: 499 g Calories: 642.7 kcal Carbohydrates: 68.9 g Protein: 47.6 g Fat: 20.1 g Saturated Fat: 3.9 g Cholesterol: 264 mg Sodium: 1145.5 mg Fiber: 9.6 g Sugar: 6.1 g
Keyword < 30 Mins, Brunch, Crab, Easy, Healthy, Lunch, Mexican