Ceviche Tostada
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MAKE IT SHINE!
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Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with.
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
1
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ingredients
- 1⁄2 - 3⁄4 lb shrimp
- 2 -3 firm tomatoes, diced in small pieces
- 1 medium red onion, diced in small pieces
- 1⁄3 cup cilantro
- 3 garlic cloves, minced finely
- 1 jalapeno, minced finely
- 2 tablespoons clam juice
- 2 limes, juice of
- salt
- 12 tostadas
directions
- Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
- Refrigerate the mixture overnight,
- Drain excess liquid, add salt, then serve over Tostadas.
- *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.
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RECIPE MADE WITH LOVE BY
@Cooking for Pleasure
Contributor
@Cooking for Pleasure
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"Salsa and seafood unite for a taste bud orgy.
This colorful dish was a family recipe I got from a Central American guy I use to work with."
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yep. Can't go wrong with this one. Add some Red Tuna and Salmon. Wow!Reply
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Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with.
