Shrimp and Crab Ceviche on Fried Tortillas

• canola oil
• 18 (5 inch) tortillas
• 1 12 lbs medium cooked shrimp, peeled, deveined and chopped
• 34 lb lump crabmeat
• 14 cup fresh lemon juice
• 2 tablespoons chopped cilantro
• 1 large cucumber, peeled, seeded and chopped
• 2 large tomatoes, chopped
• 1 -2 jalapeno chile, stemmed, seeded and finely chopped
• 1 small red onion, finely chopped
• salt
• 2 avocados, peeled, seeded and cut into slices
• 2 limes, cut into wedges

1. Pour oil into a heavy medium pot to a depth of 1 and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
2. Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
3. Transfer tostadas to a paper towel-lined plate to let drain and cool.
4. Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
5. Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.

canola oil, tortillas, shrimp, lump crabmeat, lemon juice, cilantro, cucumber, tomatoes, jalapeno chile, red onion, salt, avocados

Taken from www.food.com/recipe/shrimp-and-crab-ceviche-on-fried-tortillas-189700 (may not work)