Lorena Garcia’s Shrimp Ceviche Tostada, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Lorena Garcia

Shrimp Ceviche Tostada

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 1 hr 5 min
  • Yield: 4 to 6 servings
Here’s an appetizer that revs the palate. Hot sauce and jalapeño give this shrimp cocktail a spicy kick, while the tomatoes lend sweetness. A side serving of hot, crispy heirloom blue chips and creamy guacamole complete the bite.




Blue Corn Tostadas:

Baja Leche de Tigre:


Special equipment:
a deep-fryer
  1. For the ceviche: Combine the salt, seafood seasoning, bay leaf, lemon wheels and 3 cups water in a medium saucepan on medium-high heat. Add the shrimp and let cook for 3 minutes. Remove the shrimp from the poaching liquid. Once cool enough to handle, slice the shrimp in half horizontally and add to the Baja Leche de Tigre. Cover and refrigerate until ready to serve, no more than 1 hour.
  2. For the guacamole: In a molcajete (mortar and pestle) or non-reactive bowl, combine the cilantro, garlic, salt and 1 teaspoon onions. Muddle to combine well. Add the avocados, the remaining onions, the tomatoes, jalapeños, lime juice, lemon juice and extra-virgin olive oil. Smash the ingredients to achieve a chunky guacamole consistency.
  3. For the blue corn tostadas: Preheat the oil in a deep-fryer to 350 degrees F.
  4. Add the tortillas one a time and cook until crispy, 1 to 2 minutes. Set aside on a lined baking sheet, and sprinkle with the salt.
  5. To serve: Add a layer of the guacamole on a tostada. With a slotted spoon, top the guacamole with the shrimp, drizzle the Baja Leche de Tigre on the shrimp and garnish with the micro cilantro. Repeat with remaining ingredients.

Baja Leche de Tigre:

  1. Mix the Clamato, tomato juice, ketchup, Worcestershire sauce, picante sauce, hot sauce, salt, pepper and lime juice in a large bowl. Refrigerate until ready to use.