Home Chef Ceviche-style shrimp tostadas with avocado mash and slaw

Ceviche-Style Shrimp Tostadas- Home Chef Recipe

Last night I made these for dinner and we ate them while we watched the sun set. I am not sure where to get this manzano pepper again, but it was delicious!  I would say you could use one habanero as a replacement, to your taste of course.

 

Please see recipe from Home Chef below the pic of my finished product 🙂

 

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Home Chef Ceviche-style shrimp tostadas with avocado mash and slaw

 

Ingredients

  • 3 Limes
  • 1 Lemon
  • 5 oz of Grape Tomatoes
  • 1 cup minced Red Onion
  • Cilantro Sprigs
  • 1 Manzano Pepper
  • 16 oz of Shrimp
  • 4 6″ Flour Tortillas
  • 1 Avocado
  • 4 oz Slaw Mix

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Nutrition per serving

  • 625 calories
  • 76g carbohydrates
  • 28g fat
  • 27g protein
  • 1057mg sodium

 

Before Cooking

Preheat oven to 375 degrees (I set mine to 420, 375 would’ve taken forever)

Prepare a baking sheet with foil

Bring a small pot lightly salted water to a boil

Place a wire-mesh strainer in the sink

Thoroughly rinse produce and pat dry

 

While Cooking

Wash hands immediately after handling manzano pepper. If you’re not into spicy, just add a little bit to ceviche – you can always garnish with more at the end.

Heads up! Half the cilantro is used in the ceviche and the rest is used as garnish.

 

 

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Prepare the Ingredients

 

  • Halve limes.
  • Juice two limes and cut other lime into quarters.
  • Halve and juice lemon.
  • Halve grape tomatoes.
  • Peel and halve onion.
  • Cut halves into 1/4” dice.
  • Coarsely chop cilantro.
  • Stem manzano pepper, halve lengthwise, seed (if desired – seeds contain heat), and mince.

 

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Prepare the Shrimp

 

  • Rinse shrimp and cut in half lengthwise by bisecting shrimp down its spine.
  • Add shrimp to boiling water and poach 1 minute, then drain immediately in wire-mesh strainer.
  • Run under cold water to chill.

 

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Combine Ingredients

 

  • Add poached shrimp, lime juice, lemon juice, 1/2 tsp. salt, and manzano pepper (to taste – it’s spicy) to a mixing bowl.
  • Stir to combine, cover with plastic wrap, and refrigerate 5 minutes.
  • Uncover, stir again, and refrigerate 5 more minutes, or until shrimp is firm and opaque. The acid in citrus juice will finish “cooking” shrimp without heat.

 

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Toast the Tortillas

 

  • While shrimp “cooks”, place tortillas on prepared baking sheet and lightly coat both sides with cooking spray.
  • Bake until crisp, about 5-7 minutes.
  • Remove from oven and set aside.

 

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Finish the Ceviche

 

  • Drain ceviche in wire-mesh strainer and return to bowl.
  • Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit.
  • Scoop out flesh with a spoon and coarsely cut avocado into a 1/4″ dice.
  • Add 1/4 cup avocado, tomato, 1/2 cup red onion, half the cilantro, and 1 Tbsp. olive oil to bowl of shrimp and mix gently.
  • Season to taste with salt and pepper. P
  • lace remaining avocado in a small bowl and mash with 1/4 tsp. salt.

 

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Plate the Dish

 

  • Spread mashed avocado over tortillas.
  • Add slaw mix to tostadas and top with a scoop of ceviche.
  • Garnish with remaining cilantro and lime wedges.

ENJOY!!

 

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