Faux Ceviche Tostadas Food

CEVICHE TOSTADAS

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.

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.

CEVICHE TOSTADAS WITH MAHI MAHI

Steps:

• To make the ceviche, chop the fish small, or run it through a meat grinder with a coarse die, about 6.5 mm if you have a choice. Put it in a bowl and mix in the lime juice, Mexican oregano, minced onion, bell pepper and serranos. Sprinkle some salt over everything and set this in the fridge for at least 30 minutes.
• Meanwhile, make the guacamole. If you have a molcajete, a basalt mortar and pestle, use that. If not, use a regular mortar and pestle. If you don't have that, use a food processor. Start by adding the onion and serrano and some salt. Pound or grind that together into a paste. Add the lime juice and cilantro and grind that in, then pound and grind in the avocado. Adjust the seasoning with salt and lime if needed. If you only have a food processor, toss everything in at once.
• After you've done that, toast or fry the tortillas to make tostadas. If they are stale, you can toast them on a comal or griddle until they are crispy, turning them from time to time. You want to do this over high heat. You can also fry them in a little vegetable oil or lard. Get the oil hot, about 350°F, and fry the tortillas, turning them a few times, until the bubbles die down, about 5 minutes. Use tongs to press down any spots that balloon up.
• If your tortillas are not stale, the best way to make tostadas is to set them directly over a gas burner or charcoal grill that's hot but not blazing. Turn them frequently until they are crispy. Some spots may catch fire. Blow them out.
• When you are getting ready to serve, mix the tomatoes and cilantro into the ceviche.
• To finish, spread some guacamole on the tostadas, top with the ceviche -- drain it with a slotted spoon -- and garnish with the radishes.

CRAB CEVICHE

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

CEVICHE TOSTADA

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.