Seafood Tostada Bites Recipes

SHRIMP TOSTADA BITES

Steps:

• In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours.
• In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.
• In a medium bowl, mash avocados with lime juice, red onion, jalapeño, and cilantro and season generously with salt.
• Dollop a tablespoon of guac into tortilla scoops, top with shrimp, and garnish with cilantro before serving.

SHRIMP TOSTADA BITES

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add your shrimp to a bowl, drizzle over them about 1 tablespoon of avocado or olive oil. Then, sprinkle over the creole or blackening seasoning, cumin, paprika, granulated garlic, a couple of pinches of salt, and black pepper, toss to combine, and allow the shrimp to marinate for about 10-15 minutes.
• While the shrimp marinates prepare you smashed avocado: cut both avocados in half, remove the pit, and peel away the outer skin. Add the avocado flesh to a bowl, add the lime juice and zest, plus a sprinkle of salt, and using a fork, smash/mash the avocado to your desired level of chunkiness. Cover with plastic and keep in the fridge until ready to serve.
• To prepare the shrimp, place a cast iron (or other heavy-bottom skillet) over medium-high heat, and drizzle in about 1-2 tablespoon of oil. Once the skillet is very hot, add about half of the marinated shrimp in, and allow the shrimp to sear/blacken on the first side for about 2-3 minutes, or until charred and cooked through. Flip, and sear another 2-3 minutes, until charred on the second side. Add to a bowl to hold, and repeat with remaining shrimp.
• Cut each piece of shrimp into 6 small pieces so that you have a dice out of them (it'll be reminiscent of a ceviche-style dice), then add the diced shrimp back to the bowl.
• To assemble the tostada bites, spoon a small dollop (roughly a scant tablespoon worth) of the smashed avocado into the center of each corn tortilla chip round, then top with 6 small pieces of the diced shrimp, about 1 shrimp worth. Add two quartered tomato pieces, then sprinkle over a couple of wisps of red onion, a sprinkle of Cotija cheese, and a sprinkle of micro cilantro or regular cilantro leaves.
• Place onto a serving platter or tray, and enjoy warm, or room temp, with extra lime and hot sauce on the side, if desired.

SEAFOOD TOSTADA

Steps:

• For the seafood: Place the octopus in a pressure cooker and cover with water by 4 inches. Add the salt, 1/4 cup olive oil, 3 sprigs thyme and 1 clove garlic. Lock the lid according to the manufacturer's instructions and pressure cook for 40 minutes. Follow the manufacturer's instructions for releasing the pressure. Drain, let cool and slice 1-inch thick.
• Meanwhile, place the remaining 3 cups extra-virgin olive oil in 8-quart saucepot with the lemon peels, remaining 3 sprigs thyme and 1 garlic clove. Heat to 190 degrees F. Poach the shrimp in the oil until cooked through, about 3 minutes, then remove with a slotted spoon to a bowl. Poach the calamari in the oil until cooked through, about 3 minutes. Remove with a slotted spoon to another bowl and allow the shrimp and calamari to cool in the fridge.
• For the pickled chiles: Bring the vinegar to a boil in a saucepot with the peppercorns and bay leaf. Turn off the heat and let cool. Pour over the chiles in a bowl and allow to pickle for 20 minutes.
• For the tostadas: Clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat the vegetable oil to 375 degrees F. Fry tostadas until golden, 1 to 2 minutes each. Remove with a slotted spoon and drain on paper towels to cool.
• For plating: Add all the chilled seafood, chiles, cucumber, radish, lime juice and chopped cilantro in a large bowl and mix together. Place a large scoop of seafood on a tostada, then garnish with cilantro leaves and drizzle with the oil. Repeat with remaining ingredients to make 7 more tostadas.

SEAFOOD TOSTADA

Steps:

• Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
• Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
• In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
• Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

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.

SEAFOOD TOSTADA BITES

Steps:

• On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
• In a medium skillet, heat the oil over moderately high heat.
• Add the tortilla triangles and fry until golden, 1 minute.
• Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
• In a large, deep skillet, melt 1 tablespoon of the butter.
• Add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• Stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
• Add the wine and simmer just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the seafood to a bowl.
• Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
• Return the seafood to the pan and toss to coat.
• Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles.
• Serve at once.
• *The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. .