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

  • 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.


  • Canola oil
  • 18 4"-5" corn tortillas (cut 6" tortillas with a round cutter, if necessary)
  • 1 12 lb. cooked medium shrimp, peeled, deveined, and chopped
  • 34 lb. lump crabmeat
  • 14 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


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.

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