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 🙂
- 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
Nutrition per serving
- 625 calories
- 76g carbohydrates
- 28g fat
- 27g protein
- 1057mg sodium
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
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.
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.
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.
- 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.
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.
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.
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.