Summer is the perfect time for light, refreshing appetizers that burst with flavor, and this Zesty Summer Ceviche on Guacamole Tostadas is the ideal dish to delight your taste buds and wow your guests! Combining the creamy goodness of fresh guacamole with the zesty punch of Claibe's SPG and Texas Voodoo Rubs, this appetizer is an explosion of flavors and textures.
Ingredients:
Guacamole Base:
Fresh avocados
Claibe's SPG All Purpose Rub
Claibe's Texas Voodoo Rub
Jalapeno peppers
Garlic powder
Fresh lime juice
Diced Roma tomatoes
Purple onion
Ceviche Topping:
Fresh snapper
Fresh cooked jumbo shrimp marinated in fresh lime juice (strained)
Purple onion
Diced Roma tomatoes
Sliced cucumber
Diced tangerines
To Serve:
Large fried corn tostada chips
Prepare the Guacamole:
Mash the avocados and mix in Claibe's SPG All Purpose Rub, Texas Voodoo Rub, diced jalapeno peppers, garlic powder, fresh lime juice, diced Roma tomatoes, and finely chopped purple onion. Cover tightly and refrigerate until ready for use. I like to vacuum it for the best result.
Ceviche:
Marinate the fresh snapper and cooked jumbo shrimp in fresh lime juice for at least a minimum of 2 hours or until the snapper becomes opaque, then strain to remove excess liquid.
Combine the marinated snapper and shrimp, thinly sliced purple onion, diced Roma-tomatoes, sliced cucumbers and diced tangerines in a large mixing bowl.
Assembly:
Spread a generous spoonful of the guacamole over the tostada chip then top with a generous portion of the seafood.
This appetizer is perfect for any summer gathering, offering a delightful combination of creamy, zesty, and fresh flavors that will leave your guests craving more.
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