Shrimp Ceviche Tostadas

Ingredients

• Onions

  Raw

  ¼ cup, sliced or 29g

• Salt Seasoning

  Great Value

  100g

• Pepper

  Spices, black

  ½ tsp or 1g

• Limes

  Raw

  2 fruit or 134g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Old Bay Seasoning

  Freshdirect

  3 tsp or 12g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Jalapeno peppers

  Raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Tostada

  Fast foods, with beans and cheese

  600g

• Light mayonnaise

  Salad dressing, light

  100g

• Pace, Picante Sauce

  100g

Directions

1. Add the diced red onion to a large glass or ceramic bowl. Add the juice of one lime, 1/4 tsp kosher salt and a few grinds of black pepper. Set aside to marinate while you deal with the shrimp.
2. Bring a large pot of water to a boil. Add 1 tbsp kosher salt, Old Bay seasoning, and the juice of 1 lemon. Throw the lemon halves into the pot once you've juiced them. Add the shrimp and cook until they are just cooked through. You'll know when they are pink all the way through. This should take about 3-4 minutes. Drain immediately and add to a large bowl filled with about 2 cups of ice. This will stop the shrimp from cooking further (and getting too tough) and chill the shrimp quickly. Let sit for 10 minutes.Then remove the shell, tail, and any poop shoots that might be left on your shrimp. Slice the shrimp lengthwise and then chop into thirds.
3. Add the tomatoes, jalapenos, cilantro, and cumin to the bowl with the onions. Add the oregano by crushing it between your fingers to bring out more flavor. Mix well and add another 1/2 tsp kosher salt. Add the cooled shrimp and toss to combine. Dice the avocado small and add them to the ceviche. Squeeze the second lime over the diced avocado to coat it well and add a pinch of salt to season the avocado. Gently toss to combine. Taste and add more salt if needed. Cover and refrigerate for 30 minutes (or up to a few days.)
4. To serve, remove the ceviche from the refrigerator and mix again to combine. Schmear the mayonnaise on a tostada, top with ceviche, and add a few drops of picante sauce. Eat and repeat!
5. Source: www.cookwithkerry.com/shrimp-ceviche-tostadas/