These Imitation Crab Ceviche Tostadas are perfect for a hot summer day! Cold, crunchy, refreshing, light and satisfying! Made with imitation crab, tomatoes, onion, cilantro, lemon juice and tostadas.
This recipe is from Bryan’s mom. Bryan has been eating this growing up. We’re not too sure if this is a Salvadoran dish, but probably a Salvadoran inspired dish.
One time, Bryan made me this ceviche, and I just fallen in love. The ceviche was sweet and fresh. There is the acidity from the tomatoes and lemon juice. The crispy tostadas gave some good texture and slight toasted flavors. Most importantly, this is cold dish (except for the warm tostadas), so it’s perfect for hot summer days. Although you may not want to turn the oven on to warm the tostadas, I highly recommend you to do so. It only has to be on for about 20-ish minutes including preheat time. The tostadas tasted so much better after warming. I would never skip the toasting part personally.
Bryan and I usually just made a big bowl of ceviche, and just ate tons of ceviche tostadas for dinner. But you can serve this as an appetizer. Give this a try!
Crab Ceviche Tostada
- 16 ounces imitation crab leg meat (diced)
- 2 tomatoes (cut into small dices)
- ½ white or yellow onion (cut into small dices)
- 4 tablespoons cilantro (chopped)
- 2½ tablespoons fresh lemon juice (about 1½ lemons)
- 1 teaspoon salt
- 7 – 8 tostadas
- In a large bowl, combine imitation crab, tomatoes, onion, cilantro, lemon juice, and salt. Mix well. It is ok if some of the imitation crab start to fall apart. Taste and adjust with more lemon juice and salt if needed. Cover with plastic wrap and keep in the fridge for 20 minutes.
- Meanwhile, preheat the oven to 200˚F (95˚C).
- Place tostadas on a baking sheet, and bake in the oven for 3 minutes or until warm. Transfer the tostadas to serving plates. Scoop ceviche on a tostada and serve immediately.
- This recipe is for 7 – 8 tostadas, which is enough to serve as dinner for 2 people. If you’re serving this as appetizer, it’s good for 7 – 8 people.
- Tostada is a fried corn tortilla. Instead of coming in little triangles like tortilla chips, these are round just like a tortilla. Top them with all different kind of things and eat as whole. You can easily find them in grocery stores in a pack along with the regular tortillas. My go-to brand is Guerrero.
- Tostada taste so much better after a quick toasting in the oven. It’s a must for me.
- Do not top the tostada with ceviche until the last moment before serving. Soggy tostada is not that good.
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