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.
- 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
- 2 avocados, peeled, seeded, and cut into slices
- 2 limes, cut into wedges
- 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.