Lobster And Shrimp Ceviche Tostadas

• 5 limes (juiced)
• 2 lemons (juiced)
• 1/4 tsp. of lime zest
• 1/2 tsp. finely dice jalapeno
• 1 bag of frozen langostino lobster tails (found at trader joe's) defrosted rinsed and dried
• 2 lbs. of large shrimp cleaned and deveined, cut the same size as the langostino lobster pieces
• 1/2 red onion diced fine
• chopped fresh cilantro (to taste, use however much or little you like)
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 2 avocados peeled and chopped
• 8 white corn tortillas
• 2 cups olive oil to fry shells (my preference, it tastes cleaner than vegetable oil, you can use 1/2 and 1/2 of each since olive oil heats up hotter than vegetable)

1. combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

lemons, lime zest, jalapeno, shrimp, red onion, fresh cilantro, salt, garlic powder, avocados, corn tortillas, olive oil

Taken from www.epicurious.com/recipes/member/views/lobster-and-shrimp-ceviche-tostadas-50084538 (may not work)