Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s recipe comes from chef Omar Montero of La Santa Taquería, a popular Mexican eatery in Little River at 201 NE 82nd St. (305.906.1149). The concept started as a food truck in 2017 before becoming the neighborhood brick-and-mortar shop that it is today.
(Courtesy of La Santa Taquería)
La Santa Taquería’s Tostadas de Ceviche de Cangrejo
The main attraction at the restaurant? La Santa’s tasty tacos, of course, which can come with marinated pork, lamb leg, braised beef and other satisfying fillings. But the menu also features other mouthwatering and memorable specialties, like this month’s dish: the ceviche de cangrejo tostada (crab ceviche tostada).
“The tostadas de ceviche de cangrejo are the perfect starter for a meal at La Santa,” said Montero. “The crab is mixed with fresh vegetables and mixed in fresh lime juice to give that refreshing tangy taste, all sitting on top of a crunchy tostada with our fresh guacamole and aji amarillo sauce. It is a light, bright and fresh dish that our guests really enjoy.”
(Courtesy of La Santa Taquería)
Chef Omar Montero
Before you get started, make sure to read the entire recipe to avoid any surprises. Buen provecho!
TOSTADAS DE CEVICHE DE CANGREJO
Servings/Yield: 2 servings
INGREDIENTS
· 2 tostadas, store bought or fresh
· Oil
· 4 ounces diced red onion
· 4 ounces diced serrano pepper
· 4 ounces diced bell pepper
· 4 ounces diced cucumber
· 1/4 cup fresh lime juice
· 4 ounces crab meat
· Maldon sea salt or other finishing salt
· 1 tablespoon guacamole, store bought or fresh
· Store-bought aji amarillo sauce
· Handful of micro cilantro
· Lime wedge, optional
PREPARATION
· Preheat oven to 400º F.
· Place tostadas on foil-lined baking sheet, brush with oil and bake 8 minutes, turning once halfway through, or until golden brown on both sides; set aside.
· In bowl combine onion, peppers, cucumber and lime juice; gently fold crab meat into vegetable mixture and season to taste with salt.
· Place tostadas on serving plate and spread guacamole on top.
· Spoon equal parts crab mixture on each tostada and drizzle with 1 tablespoon aji amarillo sauce.
· Garnish with micro cilantro and serve immediately with additional aji amarillo sauce and lime wedge, if desired.