Shrimp And Crab Ceviche On Fried Tortillas Food

AGUACHILES

Steps:

• You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
• In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
• Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
• While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
• To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

CRAB CEVICHE

Steps:

• In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
• Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
• Season to taste with salt; refrigerate at least 1 hour before serving.

CRAIG'S WALLEYE CEVICHE

Steps:

• Cut walleye fillets into small pieces: 1/4" X 1/4" should work fine. Whatever is small enough to fit on a chip. Marinate the Chopped Walleye with the Lemon Juice & Salt and let sit 4-8 hours or overnight. After the walleye is done marinating, strain off the lemon juice/salt mixture and place walleye in a large bowl.
• FINELY CHOP all vegetables and mix with the remaining ingredients in the large bowl. Grab a bag of Tostitos Scoops and Enjoy!

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
• Place rolled tortillas side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover the enchiladas and cook an additional 15 minutes.
• Serve hot, garnished with sour cream and green onions.

CRAB CEVICHE APPETIZER

Steps:

• In a large bowl blend crab meat without breaking it up too much.
• Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
• Add salt.
• Combine the ketchup, clamato and the juice of the third lime.
• Add more salt if necessary.
• Serve with Mexican corn chip or crackers.
• I serve in a margarita glass with a wedge of lime on top.
• Note: You can use V8 juice instead of Clamato if you want.

SHRIMP AND CRAB CEVICHE ON FRIED TORTILLAS

Steps:

• Pour oil into a heavy medium pot to a depth of 1" and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
• Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
• Transfer tostadas to a paper towel-lined plate to let drain and cool.
• Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
• Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.