Crab Tostada with Pickled Jicama and Mango - Chef Stephan Pyles

Ingredients

• ½ medium jicama, peeled and cut into thin strips
• ¼ cup aged Sherry vinegar
• ¼ cup freshly squeezed lime juice
• ¾ cup olive oil
• ½ pound fresh Gulf Coast jumbo lump crabmeat, shell and cartilage removed
• 3 tablespoons finely diced red pepper
• 3 tablespoons finely diced yellow pepper
• 1 roma tomato, seeded and diced
• ½ jalapeño, seeded and minced
• 3 tablespoons red onion, finely diced and blanched
• ½ avocado, diced
• 1 tablespoon chopped basil
• 1 tablespoon chopped cilantro
• ¼ cup diced mango
• salt to taste
• 6 red corn tortillas, cut into diamonds
• 6 blue corn tortillas, cut into diamonds
• corn oil for frying
• 1 recipe spicy corn sauce, (recipe follows)