Mango Shrimp Ceviche Tostadas
With vaccine’s becoming more and more available, I keep finding myself thinking about international travel and where I would go….
…….and these tostadas are all about Mexico or Peru or anywhere with some warm sand, a breezy ocean and abundant sunshine! While I am not a beach person, quarantine has certainly made this winter seem so much longer and I could totally go for something colorful, fresh and bright, wouldn’t you agree?
While there is a bit of chopping and waiting involved, the whole dish can come together in under an hour, more if you want the mango to soak up the delicious lime. Either way, this is a dish you won’t forget.
Note: If you are vegan or a vegetarian - get outta here! Just kidding :) omit the shrimp and replace the crema with tofutti sour cream and vegan cheese and there you have it - this ceviche is for all!
Serves 2
5-6 blue corn tortillas (yellow corn is okay too)
1/2 lb raw good quality shrimp (shells removed, deveined and sliced in half; if you are not sure about raw shrimp, cooked is okay too!)
1 ripe mango (chopped into small cubes; it should be soft when you press the outside but not super mushy)
1/2 medium red onion (finely sliced then chopped)
1 jalapeno (seeded and thinly sliced; do half if sensitive to spice)
4-5 limes (juiced and zested)
1/2 cup cilantro leaves and stems (stems finely chopped; leaves left whole or lightly chopped)
1/4 tsp chili powder
Salt to taste
Olive oil for tortillas
Additional Items
Mexican crema or sour cream
Additional cilantro
Pickled onions
Queso fresco
Method
Make you tostadas: Preheat the oven to 400 F degrees. Place the tortillas on a baking sheet and drizzle with olive oil or avocado oil on both sides. Pop into the oven for 10 minutes, then flip and cook until crispy (another 5-7 minutes). Set aside on a plate. Optional: Keep warm at 190 F or less in the oven.
Combine onion, mango, cilantro leaves & stems, lime juice, lime zest, chili powder, and salt to taste. Cover and let marinate for 30 min - 2 hrs. The more it sits the zestier it will taste!
Meanwhile prepare the shrimp by slicing them in half and then into fourths or thirds. The pieces should be thin and small. This will help them “cook” faster.
Add the shrimp to the already marinading mango ceviche and add enough lime juice to cover (if there is not already enough in the mango ceviche; this will depend how juicy your limes are!)
Cover and let sit in refrigerator for until the shrimp is opaque and pink. This can take anywhere from 30 minutes to 1 hour depending on the size and how much lime you have. If you use cooked shrimp you may just want to leave the shrimp for about 15 minutes to soak up some lime-y flavor.
Once your shrimp is opaque, drain out any standing lime if you wish then start assembling the tostadas.
Start with the crema or sour cream, then the ceviche, then cilantro, pickled onions and queso fresco. Serve immediately and enjoy!
