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
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 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 DE SOYA
This soy ceviche tostadas recipe comes straight from Mexico. Textured soy and vegetables are cured in a lime marinade and make a great vegan topping for tostadas. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Micaela
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes.
- Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 31.3 g, Fat 14.8 g, Fiber 9.3 g, Protein 27 g, SaturatedFat 2.1 g, Sodium 413.6 mg, Sugar 2.9 g
CEVICHE VERDE WITH TOSTADAS AND AVOCADO
Provided by David Tanis
Categories appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
- Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
- Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
- Surround with lightly salted avocado slices, then add radishes and lime wedges.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams
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
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SHRIMP "CEVICHE" TOSTADAS RECIPE | MYRECIPES
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4/5 (1)Total Time 30 minsServings 4Calories 361 per serving
- Mix together everything except tostada shells and cheese in a medium bowl. Let mixture marinate 10 minutes.
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Cuisine Mexican, SouthwesternTotal Time 30 minsCategory Appetizer, DinnerCalories 332 per serving
- For ceviche with sushi grade fish: Toss together the fish, red onion, jalapeno, cherry tomatoes, and lime juice in a shallow dish. Let the fish soak for 5-15 minutes, mixing one to two times until the fish begins to turn white and "cook." To serve, add the avocado, cilantro, salt, and pepper. Raw fish in a white bowl with red onions and jalapenos.
- For ceviche with non-sushi grade fish: Toss together the fish, red onion, jalapeno, and lime juice in a shallow dish. Let the fish soak for 1-2 hours in the fridge, mixing one to two times until the fish turns white and "cooks." The fish should turn from pink to opaque. To serve, add the cherry tomatoes, avocado, cilantro, salt, and pepper.
- Tostada shells: Preheat the oven to 400 degrees. Lightly spray the corn tortillas on both sides with cooking spray. Place on a single layer on a baking sheet. Sprinkle lightly with salt and pepper. Bake for 6 minutes. Flip over and bake another 4-8 minutes until crispy.
- To assemble: Serve the fish ceviche on the tostada shells with additional lime juice and cilantro as needed. Serve hot sauce on the side.
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