Tostadas take their name from their bases of toasted; that is, crisply fried; tortillas. They are variously topped with beans, lettuce, cheeses and, often, poultry or meat. In coastal towns like Veracruz, however, seafood stars, particularly the "citrus-cooked" seafood known as ceviche, a dish that some food historians believe was introduced to Mexico from Asia by Spanish galleon traders.
- 3 pounds mussels in the shell
- 1 cup dry white wine
- 6 bay leaves
- 2 ripe tomatoes, seeded and diced
- 1 small red (Spanish) onion, diced
- 1 cup small Spanish green olives or other small green olives, such as French picholines
- 3 tablespoons coarsely chopped fresh oregano
- 2/3 cup good-quality tomato juice
- 1/3 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup fruity Spanish olive oil or other fruity olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6-8 small corn tortillas, homemade or purchased
- Vegetable oil for frying
- 1 ripe avocado, pitted, peeled and mashed
Companion recipe: Easy Corn Tortillas
Scrub the mussels under cool running water. Pull off and discard their beards. Discard any mussels that do not close to the touch.
Combine the wine and bay leaves and bring to a boil in a wide sauté pan. Add enough mussels to the pan to cover the bottom in a single layer. Cover, reduce the heat to medium and cook until they open, about 3-5 minutes. Using a slotted spoon, lift out the mussels and transfer to a bowl to cool.
Cook the remaining mussels in batches in the same liquid, discarding any mussels that do not open. Reserve the cooking liquid for another use.
Remove the mussels from their shells and place them in a nonaluminum bowl. Add the tomatoes, onion, olives, oregano, tomato and citrus juices, olive oil, salt and pepper. Stir gently to mix. Cover and refrigerate for 1-2 hours to allow the flavors to blend.
Meanwhile, pour oil to a depth of 1/2 inch in a small frying pan and heat to 375 degrees F on a deep-frying thermometer. Working with 1 tortilla at a time and using tongs, slip the tortilla into the oil and fry, turning once, until crispy but not browned, about 1 minute on each side. Let drain on paper towels while the remaining tortillas fry.
TO SERVE: Place the tortillas on individual plates. Divide the ceviche evenly among the tortillas, spooning it on top. Place a dollop of mashed avocado on each and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
385 calories; 19g total fat; 48mg cholesterol; 1094mg sodium; 28g carbohydrates; 4g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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