Tostadas Mexicanas Con Ceviche Food

THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE

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.

TOSTADAS MEXICANAS CON CEVICHE

Steps:

• Combina los primeros 5 ingredientes en un tazón grande de vidrio. Agrega los camarones; revuelve todo para recubirlos. Refrigera la mezcla 20 min.
• Muele el aguacate con el queso crema en un tazón pequeño. Unta las tostadas con esta mezcla de aguacate.
• Escurre la mezcla de camarones; colócala sobre cada tostada. Espolvorea con el queso desmenuzado.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

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

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 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.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

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.

FAUX CEVICHE TOSTADAS

Steps:

• In a bowl, combine tuna, onion, tomato, cucumber, and cilantro. Add lime juice, olive oil, salt and pepper to taste.
• Add serrano chiles, the amount depending on how much heat you think you can tolerate. Taste and add more if needed. (If it is too hot, you can add another can of tuna).
• Once the other flavors are perfect, add the diced avocado and mix gently.
• Scoop onto tostadas and serve immediately.
• Serving size is one tostada as an appetizer, two tostadas if a light dinner or lunch.
• SERVING SUGGESTION: For parties or work potlucks, I usually put the ceviche in a bowl on a large platter and surround with good tortilla chips or the whole tostadas. A bottle of Tapatio hot sauce and a dish of extra chopped serranos on the side makes it even better. Everyone loves this!