Shrimp and Octopus Tostadas


  • 4 flat tostada shells
  • 2 ripe avocados
  • juice of 2 limes
  • 3/4 lb baby octopus, cooked
  • 3/4 lb small shrimp, peeled and cooked
  • 1 medium red onion, thinly sliced
  • kosher salt and black pepper to taste
  • hot sauce
  • In a small bowl add the avocado flesh along with juice of 2 lime sand mash completely. 
  • Simmer the octopus in boiling water for about an hour, then remove and plunge in cold water to stop the cooking. cut int 1/2 inch chunks.
  • Simmer the shrimp in boil water for about 3 minutes or until pink. Remove from pan and plunge into cold water to stop the cooking.
  • To assemble the tostadas, spread each one evenly with the mashed avocado and top evenly with shrimp and octopus and thinly sliced red onion.
  • Season with salt and pepper.
  • You may add you hot sauce of choice if desired.

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