Citrus ceviche & crab fritter nachos for Cinco de Mayo
Crab fritter nachos by Iron Cactus- serves one
Ingredients:
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
Ingredients:
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.