Seafood Tostadas Trio: Tuna, Crab, and Shrimp Ceviche

These fresh, simple tostadas make a fantastic passed or plated appetizer for any occasion. Make one, or make all three!

Ingredients

For the Tuna Tostada:

  • Small corn tortillas

  • Vegetable oil (for frying)

  • Tuna

  • Orange juice

  • Mayonnaise

  • Chipotle peppers

  • Leeks

  • Avocado

  • Salt

For the Crab Tostada:

  • Small corn tortillas

  • Vegetable oil (for frying)

  • Pumpkin seeds

  • Crab meat

  • Avocado

  • Lime juice

  • Salt

  • Cilantro

For the Shrimp Ceviche Tostada:

  • Small corn tortillas

  • Shrimp

  • Onion

  • Bell pepper

  • Cucumber

  • Lime juice

  • Avocado

  • Salt

  • Cilantro

Instructions:

  1. Prepare the Tostadas:

    • Heat vegetable oil in a frying pan to 350°F (175°C).

    • Fry the small corn tortillas until golden brown, then transfer to a drying rack and sprinkle with salt. Set aside.

  2. Tuna Tostada:

    • Marinate tuna in orange juice for at least an hour, then slice into ¼” thick strips.

    • Combine mayonnaise and chipotle peppers, blend using an immersion blender.

    • Dice leeks and fry until golden brown.

    • Assemble the tostada by spreading a thin layer of chipotle mayo on a fried tortilla, then top with tuna, avocado slices, and fried leeks.

  3. Crab Tostada:

    • Toast pumpkin seeds in a fry pan until fragrant, being careful not to burn them.

    • Remove crab meat from the shell and smash avocado with salt and lime juice to make guacamole.

    • Spread a layer of guacamole on a tostada, then add crab meat and garnish with cilantro and toasted pumpkin seeds.

  4. Shrimp Ceviche Tostada:

    • Peel and devein shrimp, then dice into small pieces.

    • Dice onion, bell pepper, and cucumber, and combine in a bowl with shrimp, lime juice, and salt.

    • Refrigerate the ceviche mixture for at least an hour.

    • Place ceviche on tostadas and top with avocado slices and cilantro.