Wash all the vegetables thoroughly. Peel the carrot and cucumber. Dice the onion, tomato, cilantro, chili, and cucumber. Grate the carrot. Cut the surimi into small pieces.

Add everything to a bowl. Squeeze in the juice of the orange and limes. Add salt, pepper, a few dashes of Maggi seasoning, and 2 tablespoons of ketchup. Mix everything well. Cover and refrigerate for 30 minutes. Serve on tostadas. I like to spread mayonnaise on the tostada first for extra flavor.

Note: If you add clamato with clam, it tastes even better, but I didn't have any. The resting time helps all the flavors blend together.