Ceviche Tostadas Recipes

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.

Steps:

• In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately.

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.