Seafood Tostada Bites Recipes

Steps:

• For the seafood: Place the octopus in a pressure cooker and cover with water by 4 inches. Add the salt, 1/4 cup olive oil, 3 sprigs thyme and 1 clove garlic. Lock the lid according to the manufacturer's instructions and pressure cook for 40 minutes. Follow the manufacturer's instructions for releasing the pressure. Drain, let cool and slice 1-inch thick.
• Meanwhile, place the remaining 3 cups extra-virgin olive oil in 8-quart saucepot with the lemon peels, remaining 3 sprigs thyme and 1 garlic clove. Heat to 190 degrees F. Poach the shrimp in the oil until cooked through, about 3 minutes, then remove with a slotted spoon to a bowl. Poach the calamari in the oil until cooked through, about 3 minutes. Remove with a slotted spoon to another bowl and allow the shrimp and calamari to cool in the fridge.
• For the pickled chiles: Bring the vinegar to a boil in a saucepot with the peppercorns and bay leaf. Turn off the heat and let cool. Pour over the chiles in a bowl and allow to pickle for 20 minutes.
• For the tostadas: Clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat the vegetable oil to 375 degrees F. Fry tostadas until golden, 1 to 2 minutes each. Remove with a slotted spoon and drain on paper towels to cool.
• For plating: Add all the chilled seafood, chiles, cucumber, radish, lime juice and chopped cilantro in a large bowl and mix together. Place a large scoop of seafood on a tostada, then garnish with cilantro leaves and drizzle with the oil. Repeat with remaining ingredients to make 7 more tostadas.

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

Steps:

• On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
• In a medium skillet, heat the oil over moderately high heat.
• Add the tortilla triangles and fry until golden, 1 minute.
• Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
• In a large, deep skillet, melt 1 tablespoon of the butter.
• Add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• Stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
• Add the wine and simmer just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the seafood to a bowl.
• Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
• Return the seafood to the pan and toss to coat.
• Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles.
• Serve at once.
• *The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. .

Steps:

• In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.