Shrimp Ceviche Tostada
- Juice of 2 limes, plus 1/2 teaspoon zest
- Juice of 1/2 orange, plus 1/2 teaspoon zest
- Coarse salt
- 1/2 small red onion, finely diced
- 1 fresh jalapeno, seeded and finely diced
- 2/3 cup fresh pineapple, finely diced
- 1 small tomato, seeded and finely diced
- 1/2 pound shrimp, peeled and deveined
- 1 ripe avocado
- 1/2 cup cilantro, plus more to garnish
- Canola oil, for frying
- corn tortillas
- Shredded iceberg lettuce
- lime wedges, to garnish
- Combine citrus juice, onion, pineapple and jalapeno in a large non-reactive bowl (glass is best).
- Cut shrimp into 3-4 chunks each, add to the bowl with the citrus zest and toss well to combine.
- Season with salt to taste.
- Using the back of a spoon or spatula, press down gently on the mixture so that as much is submerged in the citrus juice as possible.
- Cover tightly with plastic wrap and refrigerate for half an hour.
- Dice the avocado, finely chop the cilantro and add both to the bowl, mixing gently so as not to bruise the avocado.
- Re-cover and refrigerate for another half hour.
- Meanwhile, heat an inch of canola oil in a heavy skillet (cast iron is best) over medium heat until hot and shimmering.
- Carefully drop in a tortilla and fry on each side until golden brown (about a minute).
- Remove using tongs, letting the excess oil drain back into the pan for a few seconds, then drain on a layer of paper towels.
- Arrange a handful of shredded lettuce on a plate and place a tostada on top.
- Spoon on a generous amount of ceviche, then garnish with more chopped cilantro and a couple of lime wedges and serve immediately.
zest, orange, salt, red onion, fresh jalapeno, fresh pineapple, tomato, shrimp, avocado, cilantro, canola oil, corn tortillas, lime wedges
Taken from www.foodrepublic.com/recipes/shrimp-ceviche-tostada-recipe/ (may not work)