Shrimp and Crab Ceviche Tostada’s

Shrimp and Crab Ceviche Tostada’s

Ceviche is traditionally fish that is "cooked" by an acid based sauce. This appetizer achieves the same flavor profile, but uses cooked shrimp and crab. 

This is an incredible summertime appetizer, but is awesome anytime. You can either scoop the ceviche onto tostada shells and serve, or you can put the Ceviche in a serving bowl and serve as a dip. Make sure you're using a hearty chip, or broken tostadas, so the chip doesn't break.

Ingredients:

2 lbs. Cooked Deveined Shrimp (Chopped)

1 lb. of Crab Meat (Real or Artificial)

1 Whole Tomato (Chopped)

1 Ice Berg Lettuce (Shredded)

¼ Bunch of Cilantro (Chopped)

1 bunch of Green Onions (Chopped)

1 Jalapeno (Chopped & Seeded) Optional

1 tsp Salt

1 tsp Cumin

2 cups of Clamato Juice

1 tbsp. of Worchester Sauce

Dash of Tapatio Sauce

2 limes

Queso Fresco Cheese

Directions:

Dice shrimp and crab meat into 1/4 inch pieces and place into a large bowl. Finely chop all vegetables (Finer the better). Add all vegetables to the shrimp and crab mixture.

Squeeze juice of two limes into mixture. Add Clamato juice, salt, pepper. cumin, several shakes of hot sauce, and Worchester sauce then stir mixture thoroughly. You want a small puddle, or accumulation of liquid, in the bottom of bowl. Add more Clamato juice as needed to obtain this consistency. Place a lid on bowl and allow ceviche to sit an hour (in the refrigerator) for best results, or at least a few hours. When serving sprinkle some Queso Fresco cheese on top.