Shrimp Ceviche Tostada
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 951
- Total Fat
- 79
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 21
- Cholesterol
- 122
- Sodium
- 1148
- Total: 1 hr 10 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
Ceviche:
2 teaspoons kosher salt
1 teaspoon seafood seasoning, such as Old Bay
1 bay leaf
1 lemon, cut into wheels
1 pound jumbo shrimp, peeled and deveined
Baja Leche de Tigre, recipe follows
1 cup fresh micro cilantro
Guacamole:
1/4 cup fresh cilantro, finely chopped
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 cup small-diced onion
2 whole avocados, cubed
1/2 cup small-diced tomatoes
1 tablespoon small-diced jalapeño
1 tablespoon lime juice
1/2 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Blue Corn Tostadas:
Vegetable oil, for frying
8 to 10 blue corn tortillas, each cut into 2-inch rounds
1 tablespoon kosher salt
Baja Leche de Tigre:
1 1/2 cups Clamato
1 1/2 cups tomato juice
3/4 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons picante sauce, such as Valentina
1 tablespoon hot sauce, such as Tabasco
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 limes, juiced
Directions
Special equipment:
a deep-fryer- 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.
- 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.
- For the blue corn tostadas: Preheat the oil in a deep-fryer to 350 degrees F.
- 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.
- 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:
- 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.