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Featuring Kagome Fire Roasted Salsa

Prep Time: 20 minutes | Cook Time: 1 hour | Yields: 6 servings


1 ½ cup (340g) – Cooked Shrimp, medium (16-20 ct), chopped
1 ½ cup (340g) – Crabmeat, flaked
½ cup (26g) – White Onion, diced
2 tablespoons (24g) – Garlic, chopped
2 tablespoons (24g) – Cilantro, chopped
¼ cup (60ml) – Lime juice
2 teaspoon (10ml) – Salt, Kosher
2 cups (454g) – Kagome Fire Roasted Salsa
6 each – Tostada shells
3 cups (170g) – Shredded Cabbage
1 each – Avocado, medium sliced
½ cup (125ml) – Crema Mexicana


  1. In a medium bowl, combine chopped shrimp, flaked crabmeat, white onion, garlic, cilantro, salt, lime juice and Kagome Fire Roasted Salsa. Cover, set aside and place in refrigerator for at least 1 hour or up to overnight.
  2. Assemble tostadas. Place ceviche mixture on top of tostada, place shredded cabbage on top, add a dollop of crema Mexicana and avocado slices.

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