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.