Smoked Mussel Ceviche Tostadas 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:

• Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
• Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
• Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
• Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
• Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
• Add your desired toppings and enjoy!

Steps:

• To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
• Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.

Steps:

• In a glass or ceramic bowl, combine the tomatillos, green onions, cilantro, jalapeno, salt, pepper, and lime juice. Toss to mix, cover with plastic wrap and chill for at least 30 minutes and up to 4 hours so that the flavors can marry. Return the salsa to room temperature before using.
• Dig the marrow out of the bones with a small sharp knife, scraping against the bone to get all of it, or push it out with your fingers if it will come out in one piece. Dip the knife into very hot water and cut the marrow into 1/4inch dice, dipping again as necessary. Refrigerate the marrow until you are ready to use it.
• Pour oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides until crisp and golden. Drain on paper towels and keep warm in a low oven.
• Bring a large skillet of lightly salted water to a slow simmer. Remove from the heat and immediately plunge all of the marrow into the hot water. Leave in the water for 1 minute, then use a slotted spoon to transfer it to a warm plate, draining well.
• Place a warm tostada on a warm plate and top with some of the salsa. Top each tostada with a spoonful of the warm marrow and scatter a few grains of the sea salt over the marrow. Add a few cubes of avocado, season with pepper to taste and serve immediately.

Steps:

• In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.
• Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.
• Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

Steps:

• Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
• Refrigerate the mixture overnight,
• Drain excess liquid, add salt, then serve over Tostadas.
• *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.