Summer's heat calls for vibrant, refreshing dishes, and these Ceviche Tostadas deliver just that! Imagine crispy, toasted tortillas piled high with a zesty mix of succulent seafood – firm white fish, tender octopus, and juicy shrimp, all marinated in a bright citrusy bath. This isn't your average ceviche; the addition of crunchy tostadas elevates the classic dish to a whole new level of deliciousness, creating a perfect balance of textures and flavors. The vibrant colors alone are enough to make your mouth water, promising a taste of sunshine on a plate.
Forget complicated seafood recipes; this one is surprisingly simple to make, yet delivers incredible results. The key is using the freshest ingredients possible and letting the citrus do its magic. Ready to dive into this summer sensation? Let's get started with the step-by-step instructions!
Tools Needed
- Pot
- Refrigerator
- Knife
- Cutting board
- Molcajete (optional)
- Frying pan
Ingredients
- Octopus: 1 kg (already cleaned and thawed)
- Tilapia fillets: 5
- Shrimp: 700 grams (small, cleaned)
- Lemons: 10 (washed)
- Cucumber: 1
- Jalapeño peppers: 2
- Garlic: 4 cloves (for octopus) + 2 cloves (for ceviche)
- Bay leaves: 2
- Onion: 1 (for octopus) + 1/2 (for ceviche)
- Allspice: 4
- Tomatoes: 3
- Cilantro: 1 bunch
- Avocado: 2
- Tortillas
- Catsup: 5 tablespoons
- Clamato: 1 1/2 cups
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Seafood
- Cut the tilapia fillets into small pieces. Add lemon juice and a tablespoon and a half of salt. Let it rest for 3 hours or overnight in the refrigerator .
- Wash the octopus thoroughly.
- Boil water in a pot. Add 4 cloves of garlic, 4 allspice, 2 bay leaves, and a quarter of an onion.
- Add the octopus to the boiling water. Briefly remove and re-add to prevent the skin from coming off.
- Cook the octopus for about 45 minutes until a toothpick easily goes in.
- Once cooked, let the octopus cool completely, then chop it.
- Boil water with garlic and onion. Add shrimp and cook for 2-3 minutes.
- Chop the cooked shrimp.
- Strain the marinated fish to remove excess lemon juice .
Step 2. Prepare the Toppings and Sauce
- Roast jalapeño peppers and chop them. Chop the tomatoes and cucumber. Remove seeds from cucumber .
- In a molcajete, mash garlic, jalapeño peppers, cilantro, and lemon juice.
- Mash avocado with lemon juice and cilantro.
Step 3. Cook the Tortillas
- Fry tortillas until golden brown.
Step 4. Assemble and Serve
- Combine the octopus, shrimp, fish, and sauce in a container. Add Clamato, chopped tomatoes, red onion, and cucumber.
- Layer the ceviche, avocado, and your favorite salsa on the tortillas.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For a spicier kick, use habanero peppers instead of jalapeños.
- You can serve the ceviche with crackers or directly on a plate.
Nutrition
- N/A
FAQs
1. Can I make the ceviche ahead of time?
Yes! The ceviche actually tastes even better after marinating for a few hours in the refrigerator. Just make sure to keep it chilled.
2. What if I don't have all three types of seafood?
No problem! This recipe is easily adaptable. Feel free to use just fish, just shrimp, or any combination you prefer. The flavors will still be fantastic.
These Ceviche Tostadas are the perfect embodiment of summer refreshment, offering a delightful balance of flavors and textures that will leave you wanting more. From the zesty marinade to the satisfying crunch, every bite is a burst of sunshine on a plate. So gather your ingredients, and get ready to impress your friends and family with this simple yet stunning recipe!