This recipe is from Bryan’s mom. Bryan has been eating this growing up. I believe this is a Salvadoran dish or Salvadoran inspired dish. One time, Bryan made me this ceviche, and I just fallen in love. The ceviche was sweet and fresh. The crispy tostadas gave some great texture. Yummmm….. Bryan and I usually just made a big bowl of ceviche, and just ate tons of ceviche tostadas for dinner. But, I am sure you can serve this as an appetizer. Give this a try!
Crab Ceviche Tostada
3 – 4 servings
– 2 (8oz) packages imitation crab leg meat (diced)
– 10 – 12 tostadas
– 2 tomatoes (diced)
– ½ white or yellow onion (diced)
– 2 ½ tablespoons lemon juice (about 2 lemons)
– 1 tablespoon cilantro (chopped)
– 1 ¼ teaspoon salt
- Preheat the oven to 200˚F.
- In a large bowl, combine the crab, tomatoes, onion, lemon juice, cilantro, and salt. Mix well. It is good when the crab meat start to fall apart. The flavors can get in the meat.
- Place the tostadas in a baking sheet, and bake in the oven for 3 minutes or until warm. Scoop the ceviche on a tostada and serve immediately.
- I like my tostada warm, and that is why I warm them up. But if you like them cold, just skip the oven part.
- Do not top the tostada with ceviche until the last moment before serving. Soggy tostada is not that good.