Appetizer: Mexico – Sinaloa, Pacific Coast Mexico – Tostadas de Mariscos

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined
- 8 oz (225 g) cooked octopus, sliced
- 8 oz (225 g) firm white fish (corvina or tilapia), cooked and flaked
- 6 large tostada shells
- 1 ripe avocado, sliced
- 1 small red onion, thinly sliced
- 1 medium cucumber, seeded and diced (about 1 cup / 120 g)
- 1 cup (50 g) shredded green cabbage or romaine lettuce
- 1/4 cup (60 ml) fresh lime juice, plus lime wedges for serving
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 radishes, thinly sliced (optional)
- 1/3 cup (80 ml) Mexican crema or plain yogurt (for drizzle)
Salsa (Spicy roasted salsa de arbol)
- 10 oz (280 g) Roma or plum tomatoes (about 3 medium)
- 3 dried chiles de arbol, stems removed (reduce to 1-2 for milder heat)
- 1 small garlic clove
- 1 tbsp (15 ml) vegetable oil or neutral oil for roasting
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) cilantro leaves

Instructions

Short Description:
Crisp corn tostadas piled with a bright Sinaloa-style mix of shrimp, octopus, and firm white fish, tossed with lime, cucumber, and onion, finished with avocado and a spicy roasted salsa. Perfect for sharing as a coastal starter.

Regional Notes:
This Sinaloan version highlights local seafood—shrimp, octopus, and corvina (or similar firm white fish)—and a spicy roasted salsa de arbol that reflects the Pacific Coast's bold flavors. Unlike inland seafood tostadas, it emphasizes fresh-caught shellfish, simple citrus marination, and crisp garnishes like cucumber and avocado common in Sinaloa.

1. Fill a medium pot with water, add a pinch of salt, a halved onion (optional), and bring to a gentle simmer. Add the shrimp and simmer 2–3 minutes until pink and opaque; remove with a slotted spoon. Add the firm white fish to the simmering water for 3–4 minutes until just cooked through; remove and flake. If using cold cooked octopus, warm briefly in the simmering water for 30–60 seconds, then slice if not already sliced. Drain and let seafood cool slightly.
2. Make the salsa: heat a comal or heavy skillet over medium-high. Add 1 tbsp oil and roast the tomatoes, chiles de arbol, and garlic, turning, until blackened in spots and softened (6–8 minutes). Transfer to a blender, add 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp salt, and blend until mostly smooth. Taste and adjust salt or chiles for heat. Set aside.
3. In a large bowl combine the cooled shrimp, flaked fish, and sliced octopus. Add the diced cucumber, half the thinly sliced red onion, 1/4 cup (60 ml) lime juice, 2 tbsp olive oil, 2–3 tbsp reserved salsa (more if you like wetter topping), chopped cilantro, and a pinch of salt and pepper. Toss gently to coat and let sit 8–10 minutes to meld flavors.
4. Arrange the tostada shells on a platter. Spread a thin layer of shredded cabbage or lettuce on each tostada to protect the shell from sogginess.
5. Spoon an even portion of the seafood mixture onto each prepared tostada. Top with avocado slices, extra spoonful of salsa from step 2, a drizzle of crema, remaining red onion slices, and radish slices if using. Garnish with more cilantro and serve immediately with lime wedges.
6. Serve right away so the tostadas remain crisp. Leftover seafood mix keeps refrigerated up to 24 hours (freshen with extra lime before serving).