Tostada con Jaiba

30 mins
Serves 1
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Directions

  1. 1In a blender, combine the juice of 12 limes (or more), the bag of chile tepin, and a generous splash of Salsa Maggie.
  2. 2In a blender, combine the juice of 12 limes (or more), the bag of chile tepin, and a generous splash of Salsa Maggie.
  3. 3In a blender, combine the juice of 12 limes (or more), the bag of chile tepin, and a generous splash of Salsa Maggie.
  4. 4Blend until smooth to create a spicy, tangy sauce base.
  5. 5Blend until smooth to create a spicy, tangy sauce base.
  6. 6Blend until smooth to create a spicy, tangy sauce base.
  7. 7Boil shrimp briefly in salted water with onions and garlic for 1-2 minutes, just until pink.
  8. 8Boil shrimp briefly in salted water with onions and garlic for 1-2 minutes, just until pink.
  9. 9Boil shrimp briefly in salted water with onions and garlic for 1-2 minutes, just until pink.
  10. 10Chop onion, tomato, cucumber, and cilantro while shrimp cools.
  11. 11Chop onion, tomato, cucumber, and cilantro while shrimp cools.
  12. 12Chop onion, tomato, cucumber, and cilantro while shrimp cools.
  13. 13In a large bowl, combine shrimp, jaiba, vegetables, and cilantro.
  14. 14In a large bowl, combine shrimp, jaiba, vegetables, and cilantro.
  15. 15In a large bowl, combine shrimp, jaiba, vegetables, and cilantro.
  16. 16Pour in the blended chile-lime mixture and add Clamato.
  17. 17Pour in the blended chile-lime mixture and add Clamato.
  18. 18Pour in the blended chile-lime mixture and add Clamato.
  19. 19Season with more Salsa Maggie and salt to taste.
  20. 20Season with more Salsa Maggie and salt to taste.
  21. 21Season with more Salsa Maggie and salt to taste.
  22. 22Mix well and let chill for 15–30 minutes so the flavors come together.
  23. 23Mix well and let chill for 15–30 minutes so the flavors come together.
  24. 24Mix well and let chill for 15–30 minutes so the flavors come together.

Ingredients

  • 2 lbs shrimp, peeled and deveined
  • 2 lbs shrimp, peeled and deveined
  • 2 lbs shrimp, peeled and deveined
  • 1 lb imitation or fresh jaiba (crab meat)
  • 1 lb imitation or fresh jaiba (crab meat)
  • 1 lb imitation or fresh jaiba (crab meat)
  • 12 limes, juiced
  • 12 limes, juiced
  • 12 limes, juiced
  • 1 bag chile tepin (whole or crushed)
  • 1 bag chile tepin (whole or crushed)
  • 1 bag chile tepin (whole or crushed)
  • 1 cup Clamato juice
  • 1 cup Clamato juice
  • 1 cup Clamato juice
  • 1 purple onion, finely chopped
  • 1 purple onion, finely chopped
  • 1 purple onion, finely chopped
  • 4 tomatoes, diced
  • 4 tomatoes, diced
  • 4 tomatoes, diced
  • 5 Persian cucumbers, diced
  • 5 Persian cucumbers, diced
  • 5 Persian cucumbers, diced
  • 1 bunch cilantro, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1 bunch cilantro, finely chopped
  • to taste Salsa Maggie (soy sauce)
  • to taste Salsa Maggie (soy sauce)
  • to taste Salsa Maggie (soy sauce)
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Avocado slices, for garnish
  • Avocado slices, for garnish
  • Avocado slices, for garnish
  • onions
  • onions
  • onions
  • garlic
  • garlic
  • garlic

Equipment

blenderlarge bowl

Tips

  • Let chill for 15 Tasting is important and season more as needed.