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

1. Combine citrus juice, onion, pineapple and jalapeno in a large non-reactive bowl (glass is best).
2. Cut shrimp into 3-4 chunks each, add to the bowl with the citrus zest and toss well to combine.
3. Season with salt to taste.
4. 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.
5. Cover tightly with plastic wrap and refrigerate for half an hour.
6. Dice the avocado, finely chop the cilantro and add both to the bowl, mixing gently so as not to bruise the avocado.
7. Re-cover and refrigerate for another half hour.
8. Meanwhile, heat an inch of canola oil in a heavy skillet (cast iron is best) over medium heat until hot and shimmering.
9. Carefully drop in a tortilla and fry on each side until golden brown (about a minute).
10. Remove using tongs, letting the excess oil drain back into the pan for a few seconds, then drain on a layer of paper towels.
11. Arrange a handful of shredded lettuce on a plate and place a tostada on top.
12. 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)