Green Shrimp Ceviche Tostadas
Easy summer recipe! I went to a Luis Miguel concert yesterday and I may have had 1 too many margaritas - my voice was hurting from all the singing. This ceviche was the perfect cure! Hope you get to make it… Provecho!
1 lb of shrimp
1 English Cucumber
Avocado slices (1/2 avocado per tostada)
¼ White Onion
Yoli yellow corn tortillas - baked or fried for tostadas*
Sea Salt to taste
How to prepare
In a blender make your agua chile by adding 2 tomatillos (husk off), serrano pepper, lime juice and cilantro. Blend until smooth and set aside.
Clean your shrimp, bring a pot of water to a boil and add the shrimp. As soon as they turn color – take them out and give them an ice bath (place in a bowl with ice). Once cooled down, drain the ice water, chop the shrimp and add the green juice from the blender. Salt to taste and let it hang.
Chop jalapeno, onion and English cucumber. Add to the chopped shrimp.
Next, set your grill on high and while its warming up – clean up your oysters from any lose debris. Set on a foil (helps when lifting them up and not losing the juices). Once they pop open remove from the grill. It should take about 2 minutes thus it may take a bit more. Just keep an eye on them to ensure you don’t overcook. Remove from heat, completely open and cut its attachment for easy eating.
Drain the green shrimp mix thus save the juices. Set aside.
Now you are ready to assemble:
Set the oysters on the plate. Tip, if you fear the juices will roll off and you need something to place the oysters – use husks from the tomatillos. They work as great little cushions to keep your oysters straight.
On your tostada, place avocado slices and pile on the shrimp mix. Garnish with cilantro.
For finishing your oysters, spoon a tsp of the reserved agua chile on the oyster.
*For baking tortillas into tostadas: spray a little oil (i.e. Pam) on the tortilla and place in a preheated over at 400. They should be crispy in 10 -15 minutes depending on your oven.