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Seafood Fiesta Tostada

latin american, fall, fried

4 large leaves green leaf lettuce
8 cups shredded iceberg lettuce
1/2 cup sliced radishes
1 pound shrimp
cooked, shelled, and deveined
1/2 pound cooked crabmeat; flaked
2 hard-boiled eggs; cut in wedges
Lemon or lime slices
tomato wedges, cucumber sticks, oli
carrot curls, and paprika; for garnish
Flour Tortilla Bowls:
Salad oil 1/2 inch deep; for frying
Four 8 to 9-inch flour tortillas
Garlic Dressing
2 tablespoons lime or lemon juice
1/8 teaspoon salt
1/8 teaspoon seasoned pepper
1/8 teaspoon ground cumin
1 clove garlic; minced or pressed
1/3 cup olive oil
Avocado Mixture:
2 ripe avocados; * see note
1 tablespoon lime juice
1/4 cup sliced green onions
2 tablespoons fresh cilantro or parsley
1/4 teaspoon salt
1 Dash hot pepper sauce
1 dash seasoned pepper

To prepare Flour Tortilla Bowls, pour salad oil into a large frying pan to a depth of 1/2 inch; heat to 375 degrees. Fry flour tortillas, one at a time, for about 45 seconds, turning carefully with 2 spatulas, until bubbly and just golden but still flexible. Remove to a metal colander or wire strainer lined with paper towels and gently form into a bowl shape; when cool, remove and set aside. Repeat for remaining tortillas. To prepare Garlic Dressing, combine lime juice, salt, pepper, cumin, and garlic in a small bowl. Using a whisk or fork gradually beat in oil. To prepare Avocado Mixture, mash with lime juice until mixture is soft but still chunky. Lightly mix in onion, cilantro, salt, hot pepper sauce, and pepper. NOTES : Halve, seed, and peel avocados. To serve, place tortilla bowls on a leaf of lettuce on each of 4 large salad plates. Lightly mix shredded lettuce, radishes, and dressing; divide evenly among tortilla bowls. Top each with a dollop of avocado mixture; then surround avocado with shrimp. Cover with crab. Garnish with egg wedges, lemon slices, olives, tomato, cucumber, and carrot; sprinkle crab lightly with paprika. Salad Yield: 4 servings. Dressing Yield: 6 tablespoons. Avocado Mixture Yield: 1 1/2 cups. 3882 4924 4676 0 0 2920 0 0 0 0 0 0 0 0 0 0 797 0 0 0 0 0 0 0 62 0 0 3394 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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