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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 🙂
5 oz of Grape Tomatoes
1 cup minced Red Onion
1 Manzano Pepper
16 oz of Shrimp
4 6″ Flour Tortillas
4 oz Slaw Mix
Nutrition per serving
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.
I am Visual/UX designer at B&H Photo Video by day, a yogini by morning and a foodie at all times. I love to eat, cook, spend time with my long time boyfriend & our 4 dogs, and travel as much as possible to see beautiful places and eat as much as possible. View all posts by Jaye Rose Lindner