Too Hot To Cook? Make These Shrimp Ceviche Tostadas Instead

There comes a point during the summer where it’s just too hot to cook. Standing in front of a grill or sweating over a stove seems unbearable, but you still need to eat. That’s where this shrimp ceviche tostada recipe comes in from Maxine Sharf, culinary creator and recipe developer behind the popular account @maxiskitchen. The only cooking required is the crisping up of the tostadas, which you can skip for store-bought or swap for tortilla chips. And if you’re planning ahead, you can even make them the day before.

Shrimp Ceviche Tostadas

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:6 servings

Ingredients

Tostadas

• 2 tablespoons avocado oil
• 6 corn tortillas
• Kosher salt

Ceviche

• Kosher salt
• 8 ounces large shrimp, peeled and deveined
• 1/2 cup peeled and diced small jicama
• 1/4 cup small diced red onion
• 1/4 cup finely chopped fresh cilantro
• 1 avocado, diced small
• 1 roma tomato, diced small
• 1 small jalapeno pepper, seeds removed and dicedsmall
• 1 garlic clove, grated
• Juice from 4 limes
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper

Cilantro lime crema (optional)

• 1/4 cup mayonnaise
• 1 teaspoon finely chopped fresh cilantro
• Juice from 1/4 lime

Instructions

1. Make the tostadas: Preheat the oven to 400 degrees F convection (or 425 degrees F regular bake) and drizzle the oil on a sheet pan.
2. Rub both sides of each tortilla in the oil and sprinkle with some salt. Bake for 6 minutes, then flip the tortillas and bake until deep golden brown and crispy, 3 to 5 minutes.
3. Make the ceviche: Bring a large pot of generously salted water to a boil. Add the shrimp and cook until cooked through (the outside should be pink and the inside opaque), about 2 minutes. Using a slotted spoon, transfer the shrimp to an ice bath and set aside for 5 minutes. (This stops the cooking process.)
4. Cut the shrimp into small pieces and place in a large bowl along with the jicama, red onion, cilantro, avocado, tomato, jalapeno, garlic, lime juice, olive oil, 1.4 teaspoon of salt, and the pepper. Stir together to combine.
5. Make the cilantro lime crema, if you like: In a small bowl, mix together the mayonnaise, cilantro, and lime juice.
6. Assemble the tostadas by spreading a thin layer of crema on each tostada (if you like) and topping with the ceviche. Enjoy!

Notes

• Make it vegan: Leave out the shrimp and crema and add an extra avocado.

Keywords:Dinner Recipes, Lunch Recipes, Seafood, Summer

• Dinner Recipes
• Lunch Recipes
• Seafood
• Summer