Shrimp and Crab Ceviche on Fried Tortillas

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

•  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

Directions

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.
2. Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
3. Transfer tostadas to a paper towel-lined plate to let drain and cool.
4. Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
5. Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.