ceviche-style Shrimp tostadas
Recipe Courtesy Home Chef
5 oz. Grape Tomatoes
1 Red Onion
5 Cilantro Sprigs
1 Manzano Pepper (optional)
8 oz. Shrimp
4 6inch Flour Tortillas
4 oz. Slaw Mix
Preheat oven to 375 degrees
Prepare a baking sheet with foil
Bring a small pot of lightly salted water to a boil
Place a wire-mesh strainer in the sink
Thoroughly rinse produce and pat dry
Halve limes. Juice two limes and cut other lime into quarters. Halve and juice lemon. Halve grape tomatoes. Peel and halve onion. Cut halves into ¼” dice. Coarsely chop cilantro. Stem manzano pepper, halve lengthwise, seed (if desired - seeds contain heat), and mince.
Rinse shrimp and cut in half lengthwise by bisecting shrimp down its spine. Add shrimp to boiling water and poach 1 minute, then drain immediately in wire-mesh strainer. Run under cold water to chill.
Add poached shrimp, lime juice, lemon juice, ½ tsp. salt, and manzano pepper (to taste - it's spicy) to a mixing bowl. Stir to combine, cover with plastic wrap, and refrigerate 5 minutes. Uncover, stir again, and refrigerate 5 more minutes, or until shrimp is firm and opaque. The acid in citrus juice will finish “cooking” shrimp without heat.
While shrimp “cooks”, place tortillas on prepared baking sheet and lightly coat both sides with cooking spray. Bake until crisp, about 5-7 minutes. Remove from oven and set aside.
Drain ceviche in wire-mesh strainer and return to bowl. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out flesh with a spoon and coarsely cut avocado into a ¼" dice. Add ¼ cup avocado, tomato, ½ cup red onion, half the cilantro, and 1 Tbsp. olive oil to bowl of shrimp and mix gently. Season to taste with salt and pepper. Place remaining avocado in a small bowl and mash with ¼ tsp. salt.
Spread mashed avocado over tortillas. Add slaw mix to tostadas and top with a scoop of ceviche. Garnish with remaining cilantro and lime wedges.