In the beach towns of Mexico, where fresh seafood is abundant, people happily eat raw fish and shellfish. I, however, do not. I make ceviche with cooked shrimp and crab. I do, however, serve my ceviche on traditional Mexican tostadas—crispy, fried corn tortillas available at the grocery store. Use crab that you buy in the refrigerated section of the store. Don’t use the shelf-stable crab sold with the canned tuna fish; it doesn’t taste nearly as good in this fresh dish. The serrano pepper adds a great, spicy kick, but feel free to leave it out if you prefer. Clamato juice is a combination of tomato and clam juices. It can be found with other cocktail mixers at the grocery store. Cholula hot sauce is made in Mexico; it has a mild flavor and good heat. You’ll find it on the same grocery aisle with other hot sauces and condiments.

　　

Ingredients

makes about 30 servings

　　1 pound lump crabmeat

　　2 pounds small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled

　　4 ripe avocados, pitted, peeled, and cut into 1/2-inch dice

　　4 medium ripe tomatoes, cut into 1/2-inch dice

　　2 medium cucumbers, peeled and cut into 1/2-inch dice

　　1 large white onion, finely chopped

　　1 serrano pepper, seeded and finely chopped (optional)

　　1 bunch of fresh cilantro, leaves chopped

　　1/2 to 1 cup Clamato juice

　　Juice from 3 to 4 limes (6 to 8 tablespoons)

　　1 teaspoon kosher salt, or to taste

　　Cholula Hot Sauce to taste (optional)

　　About 30 tostadas

　　

Step 1

In a large serving bowl, place the crab, shrimp, avocados, tomatoes, cucumbers, onion, serrano (if using), cilantro, Clamato juice, lime juice, salt, and hot sauce (if using). Stir with a fork until gently combined. Cover and refrigerate for 30 minutes.

　　

Step 2

To serve, place the serving bowl out with a stack of tostadas and a large number of small plates so guests can serve themselves.

　　Eva's Kitchen