Tropical Seafood Tostadas with Avocado
Delight your taste buds with these Tropical Seafood Tostadas, a unique appetizer that perfectly marries fresh seafood with creamy avocado. Each crunchy tostada base is piled high with a refreshing mix of diced fresh tuna, succulent shrimp, and sweet crabmeat, all seasoned with zesty lime and complemented by black beans for added texture. The vibrant flavors are beautifully showcased by the herbs and spices, creating a colorful presentation that's as pleasing to the eye as it is to the palate. Ideal for gatherings or a summer evening, these tostadas can also be served as a satisfying main course by keeping the tortillas whole. Get ready to impress your guests with this culinary creation inspired by Chef Irv Miller at Jackson's in Pensacola.
12
Servings
N/A
Calories
13
Ingredients
Ingredients
corn or flour tortillas
6 (6 inches each)
olive oil
3 tablespoons (for frying)
fresh tuna
12 ounces (small diced)
fresh lime juice
3 tablespoons (freshly squeezed)
gulf shrimp
12 (peeled and deveined, size 21-25 count)
fresh scallions
1 bunch (chopped)
lump crabmeat
4 ounces (cleaned of cartilage)
black beans
15 ounces (canned, drained and rinsed)
ripe Hass avocado
1 (pitted and small diced)
southwest seasoning
1 teaspoon (for seasoning)
red onions
2 teaspoons (chopped fine)
salt and pepper
to taste
cilantro
3 tablespoons (chopped fine)
Instructions
1
In a large mixing bowl that has been chilled, combine the diced fresh tuna, avocado, chopped red onion, chopped cilantro, freshly squeezed lime juice, and a pinch of salt and pepper. Mix gently to combine, then cover and refrigerate for at least one hour, allowing the lime juice to 'cook' the tuna (it can be chilled for up to 8 hours if prepared ahead).
2
While the tuna mixture is chilling, cut 2-inch rounds from each tortilla, yielding 4 rounds per tortilla. Heat the olive oil over medium heat in a large skillet. Fry the tortilla rounds in batches until golden and crispy on both sides, adding more olive oil as needed. Drain on paper towels and sprinkle immediately with southwest seasoning.
3
In another skillet, heat 2 teaspoons of olive oil over medium heat. Add the peeled and deveined gulf shrimp, sautéing until they're pink and opaque. Gently warm the lump crabmeat in the same pan for about 1-2 minutes, stirring carefully to avoid breaking it apart.
4
To assemble, place each crispy tostada on a serving plate. Top with a generous dollop of the chilled tuna and avocado mixture, followed by a smaller dollop of the sautéed shrimp and crab mixture. Drizzle with cumin-seasoned sour cream and a hint of honey for an exquisite touch.
5
Serve immediately and enjoy this tropical delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Seafood Tostadas with Avocado?
They are a unique appetizer featuring a mix of fresh tuna, shrimp, and crabmeat served on crispy tortilla rounds with avocado and black beans.
What seafood is included in this recipe?
The recipe calls for fresh tuna, gulf shrimp (size 21-25 count), and lump crabmeat.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
Can I use flour or corn tortillas?
Both corn or flour tortillas can be used for the tostada bases.
How is the tuna prepared?
The tuna is small diced and marinated in fresh lime juice to 'cook' the meat through acid denaturation.
How long should the tuna marinate?
The tuna mixture should be refrigerated for at least one hour and can be chilled for up to 8 hours.
What size should the tortilla rounds be?
The tortillas should be cut into 2-inch rounds before frying.
How do I cook the shrimp?
Sauté the peeled and deveined gulf shrimp in olive oil until they are pink and opaque.
How is the crabmeat handled in this recipe?
Lump crabmeat should be cleaned of cartilage and gently warmed in a skillet for 1-2 minutes without breaking it apart.
What type of avocado is best for this dish?
A ripe Hass avocado is recommended for its creamy texture.
What seasoning is used for the fried tortillas?
The crispy tortilla rounds are sprinkled with southwest seasoning immediately after frying.
Are there beans in this seafood tostada?
Yes, the recipe includes 15 ounces of canned black beans that have been drained and rinsed.
What are the recommended toppings for assembly?
Top each tostada with the chilled tuna mixture, the warm shrimp and crab, then drizzle with cumin-seasoned sour cream and honey.
Can this be served as a main course?
Yes, by keeping the tortillas whole instead of cutting them into small rounds, it can be served as a satisfying main course.
Who is the chef behind this recipe?
This recipe is inspired by Chef Irv Miller at Jackson's in Pensacola.
What herbs are used in the tuna mixture?
The mixture includes chopped cilantro and chopped scallions.
How do I ensure the tuna stays fresh during prep?
Use a chilled mixing bowl for combining the tuna ingredients and keep it refrigerated.
How many tortilla rounds come from one tortilla?
Each 6-inch tortilla yields approximately 4 rounds.
What oil is used for frying the tortillas?
The recipe uses 3 tablespoons of olive oil for frying.
Is the tuna cooked on the stove?
No, the tuna is 'cooked' by the acidity of the lime juice while chilling.
What is the role of red onions in the recipe?
Finely chopped red onions are mixed with the tuna and avocado for added flavor and crunch.
What seasoning is used for the tuna mixture?
Salt and pepper are added to the tuna mixture to taste.
How do you prevent the crabmeat from breaking?
Stir it very carefully and briefly (only 1-2 minutes) while warming it in the pan.
What size should the tuna be diced?
The tuna should be small diced to ensure it marinates evenly and fits on the small tostada rounds.
What is the recommended drizzle for the finished dish?
A drizzle of cumin-seasoned sour cream and a hint of honey is recommended.
Can the tortillas be prepared ahead of time?
While best served immediately for maximum crunch, they can be fried and drained on paper towels shortly before serving.
What is the flavor profile of this dish?
It is a tropical and refreshing dish with zesty lime, sweet crab, savory tuna, and creamy avocado.
Is this a spicy dish?
The heat level is mild, coming primarily from the southwest seasoning, but can be adjusted to preference.
How much lime juice is required?
The recipe calls for 3 tablespoons of freshly squeezed lime juice.
Does the shrimp need to be peeled before cooking?
Yes, the gulf shrimp should be peeled and deveined before sautéing.