Ceviche Tostadas

The pint-size chefs here at Crowded Earth Kitchen surprised me by preparing these ceviche tostadas all by themselves, complete with freshly fried tostada shells. It was a magnificent meal, and one which they are eager to share with you! This recipe is loosely based upon the recipe for Crab Meat Tostadas in Williams-Sonoma Kitchen Favorites.

Ingredients (Serves 4)

8 corn tortillas

1/2 cup vegetable oil (for frying)

2 cans (6 oz each) crab meat

12 ounces small salad shrimp (thawed if frozen)

2 Roma tomatoes, diced

1 tablespoon onion, finely diced

1/2 cup fresh cilantro, chopped

1 tablespoon fresh lemon juice

1 teaspoon sal con limon (citrus salt)

1/2 teaspoon ancho chile powder

1 avocado, diced


Step 1) Pour vegetable oil 1/2 inch deep in a small frying pan. Heat over medium flame until bubbles begin to form along the sides of the pan. Then, use a metal tongs to gently lower a corn tortilla into the oil. Fry for 30 – 45 seconds on each side until tortilla is crisp and golden brown. Allow to cool on a wire rack. Repeat with remaining tortillas.

Step 2) Combine all remaining ingredients except avocado in a mixing bowl. Toss gently to blend the ceviche flavors.

Step 3) Divide ceviche mixture between the tostada shells and top with diced avocado. Serve immediately.

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