Happy Weekend! If you have some shrimp in the freezer, bust ’em out and get to work! This tostada is tasty, refreshing and pairs well with a bloody Mary!
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.
Ingredients for one bloody cocktail
8 ounces V-8
3 ounces vodka
A few dashes Worcestershire sauce
1 teaspoon prepared horseradish
A couple of dashes of hot sauce ( I like Crystal)
A couple of dashes of Pick-A-Peppa pepper sauce
Fresh ground pepper to taste
A couple of dashes of celery salt plus more for rimming
Ice cubes
Fresh lemon or lime juice for garnish and rimming
Garnish suggestions:
Celery stalk
Pickled green bean and/or asparagus
Cocktail onions
Dill pickle spear
Sweet gherkins
Pepperoncini
Cooked pepper bacon
Salami
Fried or grilled chicken wing
Grilled, sauteed or boiled prawn Garlic
stuffed green olives
All of the above
In a pounder glass, stir together V-8, vodka, Worcestershire sauce, horseradish, hot sauce, Pick-A-Peppa, celery salt and pepper. Rim another pounder glass with a lemon or lime wedge and celery salt. Fill that glass ¾ full of ice, then pour mixture into that glass. Stir well. Garnish with suggested garnishes.