Shrimp Ceviche Tostada With Pickled Habanero

How to Make Shrimp Ceviche Tostada With Pickled Habanero

Total time: 30 min · Yields 4 servings

1. 1

   Cure the Shrimp

   In a non-reactive glass bowl, combine the diced shrimp with lime juice and orange juice. Ensure the shrimp is fully submerged. Let sit in the refrigerator for 15 to 20 minutes until the shrimp turns opaque and pink.

2. 2

   Drain the Liquid

   Once the shrimp is cured, drain about half of the citrus juice from the bowl. This prevents the tostadas from becoming soggy while retaining enough moisture for flavor.

3. 3

   Mix the Aromatics

   Fold in the diced red onion, cucumber, tomatoes, and cilantro. Season with salt and black pepper. Stir gently to combine all ingredients without mashing the vegetables.

4. 4

   Prepare the Base

   Spread a generous layer of smashed avocado onto each tostada shell. This acts as a 'glue' for the ceviche and provides a creamy contrast to the crisp shell.

5. 5

   Assemble the Tostadas

   Spoon the shrimp mixture over the avocado layer using a slotted spoon. Top with 2 to 3 rings of pickled habanero depending on your heat tolerance.