Shrimp Ceviche Tostada Recipe

Dishes created by Chef Bernstein, a James Beard Award winner for Best Chef South, are inspired by her own Latin-influenced food memories and her many travel experiences. For this recipes, you’ll love the combination of plump, fresh shrimp kicked up with serrano chilies then tossed with fresh grape tomatoes, julienned red onion, cilantro, and fresh lime juice. Complete this dish by spooning the shrimp onto crisply fried corn tortillas and topping with avocado slices, a creamy avocado puree, and chipotle crema.  Delicious!

Serves 4.

INGREDIENTS FOR SHRIMP:

• 1 cup thinly sliced garlic
• 12 large shrimp, peeled, deveined and cut in half lengthwise
• ¼ cup olive oil
• 2 cups grape tomatoes, cut in half
• ½ cup red onion, finely sliced (if you slice ahead of time, keep them in ice water until you’re ready to plate then drain thoroughly)
• 1 cup seeded and diced serrano chilies
• 1 cup finely chopped cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

INGREDIENTS FOR AVOCADO PUREE:

• 3 avocados
• ½ cup half and half
• Juice of 1 lime
• Salt

INGREDIENTS FOR CHIPOTLE CREMA:

• 2 cups sour cream
• 2-3 tablespoons adobo (from canned chipotles in adobo)
• Heavy pinch of salt

OTHER:

• 1 avocado thinly sliced
• 4 corn tortillas fried until crispy
• Cilantro leaves

HOW TO MAKE:

• Add the oil and garlic to a sauté pan over medium heat
• Season with salt and pepper
• When the garlic just stars turning golden, add the shrimp and cook until done
• Pour into a mixing bowl and toss with the tomatoes, red onions, chilies, cilantro and lime juice
• Add additional salt and pepper if desired
• For the avocado puree, blend those ingredients until smooth
• For the chipotle crema, mix those ingredients together
• When you’re ready to serve, top each fried corn tortilla with ¼ of the shrimp mixture then garnish with the puree, avocado slices, crema and cilantro leaves