Lobster And Shrimp Ceviche Tostadas Recipes

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Mexican Shrimp Ceviche Tostada Recipe by Tasty image

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

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

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

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

LOBSTER AND SHRIMP CEVICHE TOSTADAS

LOBSTER AND SHRIMP CEVICHE TOSTADAS image

Categories Shellfish Marinate Dinner

Yield 8 servings 4 people

Number Of Ingredients 13

Ingredients

5 limes (juiced)
2 lemons (juiced)
1/4 tsp. of lime zest
1/2 tsp. finely dice jalapeno
1 bag of frozen langostino lobster tails (found at trader joe's) defrosted rinsed and dried
2 lbs. of large shrimp cleaned and deveined, cut the same size as the langostino lobster pieces
1/2 red onion diced fine
chopped fresh cilantro (to taste, use however much or little you like)
1/4 tsp. salt
1/4 tsp. garlic powder
2 avocados peeled and chopped
8 white corn tortillas
2 cups olive oil to fry shells (my preference, it tastes cleaner than vegetable oil, you can use 1/2 and 1/2 of each since olive oil heats up hotter than vegetable)

Steps:

combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

LOBSTER CEVICHE

Lobster Ceviche image

Provided by Susie Jimenez

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Steps:

In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

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