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Shrimp and Crab Ceviche on Fried Tortillas

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“The word tostada means toasted in Spanish. In Mexico, tostada refers toasted corn tortilla that’s fried to a crisp. It may also refer to a dish that uses the crunchy tortilla as a kind of edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad typical of Michoacán, the seaside Mexican state where the Robledos come from. Cook time is approximate. Courtesy Saveur Magazine.”

Ingredients Nutrition


  1. Pour oil into a heavy medium pot to a depth of 1” and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
  2. Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
  3. Transfer tostadas to a paper towel-lined plate to let drain and cool.
  4. Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
  5. Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.

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