Lobster Ceviche Tostada

Adapted by StarChefs.com
August 2014
Yield: 5 Servings


Agave-Aji Amarillo Sauce
3 ounces aji amarillo paste
1 cup lemon juice
1/4 cup yuzu juice
2 tablespoons soy sauce
1 clove garlic, grated on micro-plane
1 tablespoon micro-plane grated ginger
14 ounces agave nectar
1 tablespoon kosher salt
Corn Tortilla Tostada
10 corn tortillas
2 cups canola oil
Lobster Meat
1 handful thyme sprigs
1 bay leaf
1 tablespoon coriander seeds
2 quarts water
1 cup salt
1 carrot, thinly sliced
2 ribs celery, thinly sliced
1/2 small , yellow onion, thinly sliced
1 head garlic smashed and peeled
1 whole lobster, claws removed
1 pound shrimp, shell-on, deveined
Lime Crema
1 cup sour cream
1/4 cup lime juice
salt, to taste
To Assemble and Serve
1 head iceberg lettuce, outer leaves removed
1 red onion, thinly sliced
5 ounces queso fresco, shredded
1 avocado, thinly sliced
cilantro leaves
1 lime, cut into wedges
5 ounces queso fresco, shredded
salt, to taste
black pepper, to taste


Agave-Aji Amarillo Sauce

In a blender, combine all ingredients and pure. Strain through chinois.

Corn Tortilla Tostada

On a counter, lay out tortillas in a single layer and allow them to get slightly air-dried. In a wide shallow pan, heat canola oil to 300˚F. Fry 1 tortilla for 30 seconds per side, until golden brown and crisp. Drain on paper towels. When oil returns to 300˚F, repeat with remaining tortillas.

Lobster Meat

Make a sachet with thyme, bay leaf and coriander. Add to a large saucepot with water, salt, carrot, celery, onion, and garlic and bring to rolling boil over medium-high heat. Add lobster claws. After 3 minutes, add lobster body and cook 9 minutes. Add shrimp and cook 2 minutes longer. Drain, setting aside cooking liquid for another purpose. Cool the crustaceans under cold, running water. Remove meat from lobster shell and cut into large chunks. Peel shrimp and cut in half lengthwise. Combine meat and toss with three tablespoons Agave-Aji Amarillo Sauce.

Lime Crema

Combine all ingredients with a whisk, pour into a squeeze bottle, and chill.

To Assemble and Serve

Using a mandolin, shave lettuce into paper thin strips. Toss sliced red onions with salt and pepper. Make a bed of lettuce on each serving plate. Top with Tostada and cover completely with lettuce. Top with Lobster and shrimp mixture, followed by seasoned red onions, Agave-Aji Amarillo Sauce, Lime Crema, queso fresco, avocado, cilantro leaves, and a lime wedge.