MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY
Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce
Provided by Amina Owens
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
- Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
- Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
- Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
- To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE
Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.
Provided by John Siracusa
Categories Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
- Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
- Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
- Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
- Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.
Nutrition Facts :
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
TASTY HABANERO SHIMP CEVICHE
Make and share this Tasty Habanero Shimp Ceviche recipe from Food.com.
Provided by Martin S.
Categories Mexican
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
- In a pot add water, about half ways. Add one teaspoon of salt to the water.
- Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
- Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
- Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
- Add them to a bowl with one teaspoon of salt.
- The Veggies.
- Peel a medium size cucumber and dice into cubes or thin slices.
- Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
- queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
- Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
- Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
- Garnish with avocado slices and serve with tostadas or saltine crackers.
Nutrition Facts : Calories 194.7, Fat 2.2, SaturatedFat 0.3, Cholesterol 214.5, Sodium 2714.3, Carbohydrate 24.8, Fiber 5.5, Sugar 5.5, Protein 25.3
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