Shrimp and Octopus Tostada  < Return to SBCH Recipes   Ingredients Amount 6 inch corn tortillas 2 Canola oil 1/4 tsp Shelled, deveined 21/25 shrimp, steamed, chilled 2 oz Octopus, cleaned, julienned, steamed, chilled 2 oz Diced tomatoes 2 Tbs Diced red onion 2 Tbs Chopped cilantro 2 Tbs Shredded iceberg lettuce 1 cup Diced fresh jalapenos 2 Tbs Lime wedge 2 each Cholula hot sauce 2 oz Olive Oil 1/2 tsp Avocado salsa * see recipe below 2 oz   •   Fry each tortilla flat and until golden crisp. •   Steam octopus approximately 45 minutes to fork-tender. Steam shrimp separately for 2-3 minutes until opaque. Cool down to between 25-40 F •   Arrange each tostada with avocado salsa and top with shredded lettuce, chopped cilantro, lime wedge, sliced octopus and shrimp. •   Whisk together hot sauce and oil to make Choloula vinaigrette. Finish with drizzle of viniagrette. Nutritional Information Serving Size: 2 Tostadas Calcium Calories Carbohydrates Cholesterol Fat  166 mg  335 kcal  33.2 gm  149 mg  8.8 gm % Cal / Fat Fiber Protein Sodium     23.4%  5.6 gm  31.5 gm  911 mg     Avocado Salsa Ingredients Amount Avocados - peeled, pitted and diced 4 Corn kernels, thawed 16 oz pkg Sliced ripe olives, drained 5 oz Small onion, chopped 1 Red bell pepper, chopped 1 Minced garlic 5 cloves Olive oil 1/3 cup Cilantro 2 tbsp Lemon juice 1/4 cup Cider vinegar 3 tbsp Dried oregano 1 tsp Salt 1/2 tsp Ground black pepper 1/2 tsp Mix all ingredients except avocados in large bowl and chill. Add avocados just before serving Nutritional Information Serving Size: 2 Tablespoons Calories Carbohydrates Cholesterol Fat  81 kcal  6.1 gm  0 mg  6.5 gm Fiber Protein Sodium    2.3 gm  1.1 gm  73 mg

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