Crab Tostadas by Marc Honeyman of Topolabamba in Glasgow TOPOLABAMBA opened in the heart of Glasgow city centre on St Vincent Street in July 2014, during one of the busiest summers Glasgow has ever experienced due to the Commonwealth Games.
Offering a selection of delicious Mexican tapas dishes and supported by an enthusiastic team in the kitchen and front of house, Topolabamba has become an institution for people of all ages.
Known for its vibrant and cool decor and also its extensive range of tequilas, Topolabamba has established itself as one of Glasgow’s favourite restaurants.
From refined “street food” like taquitos and tacos to the “big boys” of chimichangas, at Topolabamba you will be welcomed and looked after by the fantastic front-of-house team to experience a variety of dishes from skilled team of chefs.
Topolabamba’s skilled kitchen team is led by head chef Marc Honeyman, who has been working at Topolabamba since August 2014.
The recipe below is one of Marc’s favourites.
Crab Ceviche 450g white crab meat 60g chopped jalapeno A pinch of dried oregano 1 tomato, diced 1 red onion, finely diced 1 lime, juiced 30g coriander, chopped 2 garlic cloves, minced 1g chilli flakes Olive oil Salt & pepper Tostadas 1 packet corn tortillas (preferably 10cm but you can cut to this size if needed) Method 1. In a deep fat fryer or pan of hot oil, deep-fry the corn tortillas until golden brown. Allow to cool down on kitchen paper as this will absorb the excess oil.
2. To make the crab ceviche, in a bowl combine together the crab meat, jalapenos, oregano, tomato, onion, lime juice, coriander, garlic and chilli flakes. Mix well with your hands.
3. Drizzle in some olive oil and season to your taste.
4. To serve, place the crispy corn tortillas (tostada) on a plate, then portion out the crab ceviche and place it on top. For extra flavour, garnish with some chopped coriander and a wedge of lime.
In association with Taste Communications
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