Baja Shrimp Ceviche Tostadas
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
1 Pound Shrimp – peeled, deveined and diced
½ Cup Lime Juice
2 ½ TBS Cilantro – chopped
1 Roma Tomato – cored and finely diced
1 small carrot – finely chopped
1 Jalapeno – stemmed, seeded and finely diced
¼ Red Onion – peeled and finely chopped
Sea Salt & Pepper, to taste
2 small Radishes – thinly sliced
1 Scallions – thinly sliced
½ Avocado – diced
Corn Tortillas or Tostada Shells*
Baja Sauce (Yield: 1 ½ cup)
1 heaping TBS Roasted Red Bell Pepper – roughly chopped
½ Jalapeno – roughly chopped (seeds and ribs removed if you do not want a spicy sauce)
1 heaping TBS Red Onion – roughly chopped
1 Clove of Garlic – smashed and peeled
½ Lime – Juiced (about 1 TBS)
1 tsp Honey
¼ tsp Cumin
¼ tsp Kosher Salt
⅛ tsp Ground Black Pepper
¾ Cup of Mayonnaise
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.