Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)

Name: Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Canola oil; 18 4"-5" corn tortillas (cut 6" tortillas with a round cutter, if necessary); 1 1 ⁄ 2 lb. cooked medium shrimp, peeled, deveined, and chopped; 3 ⁄ 4 lb. lump crabmeat; 1 ⁄ 4 cup fresh lemon juice; 2 Tbsp. chopped cilantro; 1 large cucumber, peeled, seeded, and chopped; 2 large tomatoes, chopped; 1-2 jalapeño chiles, 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

Serves
serves 6

The word tostada means toasted in Spanish. In Mexico, tostada refers to a 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 Michoacan, the seaside Mexican state where the Robledos come from.

Ingredients

Canola oil
18 4"-5" corn tortillas (cut 6" tortillas with a round cutter, if necessary)
1 ¹⁄₂ lb. cooked medium shrimp, peeled, deveined, and chopped
³⁄₄ lb. lump crabmeat
¹⁄₄ cup fresh lemon juice
2 Tbsp. chopped cilantro
1 large cucumber, peeled, seeded, and chopped
2 large tomatoes, chopped
1-2 jalapeño chiles, 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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Instructions

Step 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. 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.

Step 2

Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapeños, 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.

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, jalapeños, 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.