Tostada Poseidon Recipe
Tostada with shrimp ceviche, octopus & spicy red aguachile.
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Ingredients
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Seafood & Ceviche
Aguachile Sauce
Tostada Assembly & Serving
Method
Seafood & Ceviche
- 1
Prep seafood
Rinse shrimp and octopus. Peel and devein shrimp; cut into bite-sized pieces. Cut octopus into small chunks if not pre-sliced.
- 2
Ceviche marinade
In a large nonreactive bowl, combine shrimp, octopus, and lime juice. Add 1 teaspoon salt and toss. Let marinate in the refrigerator for 15-20 minutes until shrimp are opaque and firm.
- 3
- 4
Chill and drain
Chill the ceviche until ready to serve. Just before plating, drain excess marinade and reserve a small amount to drizzle if desired.
Aguachile Sauce
- 5
Prepare chiles
Soak dried guajillo chiles in hot water until soft, about 15 minutes. Drain and remove stems and seeds.
- 6
- 7
Adjust consistency
If the mixture is too thick, add water 1 tablespoon at a time until it pours smoothly. Season with salt to taste.
- 8
Chill
Strain if desired and refrigerate the aguachile sauce until ready to serve.
Tostada Assembly & Serving
- 9
- 10
- 11
Finish with aguachile
Drizzle or spoon red aguachile over each tostada. Scatter cilantro and squeeze lime over the top.
- 12
Serve
Serve immediately with lime wedges on the side. Enjoy Poseidon-inspired seafood tostadas.
