Citrus ceviche & crab fritter nachos for Cinco de Mayo

Crab fritter nachos by Iron Cactus- serves one


4 - Blue corn tortilla chips

4 oz. - Fresh guacamole

4 - Crab fritters, one for each tortilla chip

2 oz. - Crab pico relish ( lump crab mixed with fresh pico)

1 oz. -Grated cotija cheese


For Crab Nachos:

1. Assemble 4 blue corn tortilla chips on a rectangle plate

2. Place a dollop of guacamole on each chip

3. Top with a pan fried crab fritter

4. Top fritter with ½ oz of the crab pico mixture

5. Garnish with the grated cotija cheese

6. Enjoy




Citrus ceviche by Iron Cactus - 4 servings


8 oz.- Gulf mahi mahi- ¼ dice

8 oz.- Gulf shrimp- 12 pieces peeled deveined and quartered

8 oz.- fresh bay scallops- roughly 20 pieces

4 oz. Fresh lime juice

4 oz. Fresh lemon juice

4 oz. Fresh orange juice

Place the above ingredients in a lexan with a lid and let marinade for 24 hours


For mango pico de gallo:

1 pint grape tomatoes -quartered

1 each jalapeno- finely diced- seeds removed

½ bunch cilantro - finely chopped

4 - Tomatillos -1/4 inch dice

1 cup- fresh diced mango- ¼ inch

2 tablespoon- agave nectar

1 teaspoon- salt

1 teaspoon - white pepper


For ceviche:

Add all the ingredients to the cured seafood mixture and fold in with a spatula. Add your agave nectar, salt and pepper. Mix well and refrigerate for 3 hours.

Serve with fresh tortilla chips.