CEVICHE TOSTADAS
Enjoy Ceviche Tostadas, featuring summer sweet shrimp with a cilantro lime marinade. You'll love these Ceviche Tostadas, a fresh twist on the classic Latin American dish.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in large glass bowl. Add shrimp; toss to evenly coat. Refrigerate 20 min.
- Mash avocado with cream cheese in small bowl; spread onto tostada shells.
- Drain shrimp mixture; spoon onto tostada shells. Sprinkle with shredded cheese.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 175 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
CEVICHE TOSTADAS
Steps:
- To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
- Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 1 gram, TransFat 0 grams
CEVICHE TOSTADA
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.
Provided by Cooking for Pleasure
Categories Octopus
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 91.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 110.4, Sodium 159.5, Carbohydrate 8.6, Fiber 1.4, Sugar 3.5, Protein 13
TILAPIA CEVICHE
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
- Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
- Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
- Heat a grill or grill pan over medium heat.
- Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
CEVICHE DE CAMARON
This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.
Provided by Kimke
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
- Scoop in the shrimp, cover and let the water return to the boil.
- Immediately remove from the heat, and pour off all the liquid.
- Replace the cover and let the shrimp steam off the heat for 10 minutes.
- Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
- Peel the shrimp and devein if you wish.
- Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
- Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
- Taste and season with salt, usually about 1/2 teaspoon.
- Cover and refrigerate if not serving immediately.
- Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
- Serve with tortilla chips if desired.
Nutrition Facts : Calories 380.6, Fat 19.7, SaturatedFat 3, Cholesterol 294.5, Sodium 740.2, Carbohydrate 19.9, Fiber 5.2, Sugar 8.4, Protein 34
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