Ceviche Tostada Recipes
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 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
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