I’m looking forward to the Tyson/Paul fight tonight. Paul is favored to win. If he does, it’s because of youth. If Tyson can connect with a good hard punch, he’ll knock Paul’s head into another zip code. Tyson in four rounds! Gotta make some game day food. Check out my recipe below and visit my recipe blog for pan fried oysters. https://q97country.com/?s=oysters
Shrimp Ceviche Tostadas
For the Shrimp Ceviche:
1 lb. raw shrimp, peeled, deveined, and chopped into small pieces
3/4 cup fresh lime juice (enough to cover the shrimp and “cook” it)
1 diced cucumber
2 diced Roma tomatoes
1 finely chopped red onion
1 or 2 jalapeños or serrano peppers, finely chopped
Handful torn, fresh cilantro, chopped
Kosher salt and fresh-ground pepper, to taste
For Assembly:
6-8 tostada shells
1 or 2 avocados, sliced
Fresh cilantro leaves, for garnish
Lime wedges
Hot sauce
In a large glass or ceramic bowl, add the chopped shrimp and cover it completely with the fresh lime juice.
Stir to combine, cover, and refrigerate for about 30-45 minutes, or until the shrimp turns pink and opaque (the lime juice “cooks” the shrimp).
Once the shrimp is ready, drain off some of the excess lime juice, leaving a bit to keep the ceviche moist.
To the marinated shrimp, add the diced cucumber, tomatoes, red onion, jalapeños and chopped cilantro.
Season with salt and pepper to taste, and stir well to combine.
Place a few avocado slices on each tostada shell.
Spoon a generous amount of shrimp ceviche on top of the avocado.
Garnish each tostada with fresh cilantro leaves and a squeeze of lime juice.
Serve immediately with extra lime wedges and hot sauce on the side.