Tostaditas De Campechana Recipe

Inspired by Caracol

Time30m

Serves4

three shrimp and octopus mini tostadas, tomato, serrano chile, cilantro, D.F. style

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Ingredients

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1
Cook the Seafood
In a skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 3-4 minutes until they turn pink and are cooked through. Add the chopped octopus and cook for an additional 2 minutes. Season with salt and lime juice, then remove from heat.
2
Prepare the Salsa
In a bowl, mix the diced tomato, finely chopped serrano chile, and chopped cilantro. Add a pinch of salt and lime juice to taste. Stir well to combine.
3
Assemble the Tostaditas
On each mini tostada, place a spoonful of the cooked shrimp and octopus mixture. Top with a spoonful of the tomato and chile salsa. Garnish with additional cilantro if desired.
4
Serve
Arrange the prepared tostaditas on a serving platter and serve immediately with lime wedges on the side.