Time 50m Yield 12 servings Number Of Ingredients 14 Steps:
Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes. Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes. Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain. Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice. Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
Yield 6 tostadas Number Of Ingredients 12 Steps:
Preheat oven to 425ºF (220ºC). Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil. Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool. Roughly chop the shrimp and transfer to a bowl. Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine. Marinate for 10-15 minutes. Spoon the shrimp mixture onto the tostadas. Enjoy!
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Yield 4 servings Number Of Ingredients 12 Steps:
Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off. Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside. Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well. Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour. To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
