Prep 10 mins
Cook 10 mins
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.
- 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
- 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, 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.