Crispy tostadas slathered with creamy Baja sauce and topped with refreshing, tart ceviche packed with plump shrimp - these Baja Shrimp Ceviche Tostadas are fresh, fabulous and perfect for your Cinco de Mayo soiree!
1heaping TBSRoasted Red Bell Pepper– roughly chopped
½Jalapeno– roughly chopped(seeds and ribs removed if you do not want a spicy sauce)
1heaping TBSRed Onion– roughly chopped
1CloveGarlic– smashed and peeled
½Lime– Juiced (about 1 TBS)
1/8tspGround Black Pepper
Optional for Garnish:
2smallRadishes– thinly sliced
1Scallions– thinly sliced
Corn Tortillasor Tostada Shells*
Make the Baja Sauce: In the bowl of a food processor add – bell pepper, jalapeno, garlic and red onion. Pulse, stopping as needed to scrape down the sides of the bowl, until mixture resembles a chunky puree. Add remaining ingredients and process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use.*
Make the Ceviche: In a large, non-reactive bowl, combine shrimp and lime juice. Transfer to the refrigerator and allow to marinate and “cook” for 20-25 minutes. Drain, reserving ¼ cup of lime juice. Add remaining ceviche ingredients and reserved lime juice. Season to taste with salt and pepper. Toss gently to combine. Transfer back to refrigerator for an additional 10-15 minutes.
To Serve: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!
*Inactive Time of 35 minutes *Baja sauce is best if the flavors are allowed to marry for at least 3 hours in the refrigerator. Sauce will keep up to 5 days, covered, in the refrigerator. *To make your own Tostadas: Pan Cook: Place a skillet over medium heat and add ¼ - ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil. (This is the method I used) Deep Fry: Add enough canola oil to a 6 quart saucepan to come up 2’’ from the bottom of pot. Heat over medium-high until a thermometer reaches 350 degrees F. Working in batches, fry (6’’) corn tortillas until crisp, about 1 minute each. Transfer to a paper towel lined plate, season with salt and allow to drain. Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Bake, flipping over halfway through, for 5-7 minutes or until crisp.*Nutritional Information includes everything except tortillas/tostadas.