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AVOCADO SHRIMP CEVICHE TOSTADAS

Published Thursday, August 10, 2017


INGREDIENTS

1 1/2 lb. Raw Shrimp, peeled and deveined
1 1/2 Cup Cucumber, peeled and diced (1/2 inch pieces)
1 1/2 Cup Tomatoes, seeded and diced (1/2 inch pieces)
3 Jalapeños, seeded and finely chopped
1 Cup Red Onion diced (1/2 inch pieces)
4 Tablespoons Fresh Cilantro, finely chopped
Juice of 4 Limes (About 8 Tablespoons)
Juice of 2 Lemons (about ½ cup)
2 Tablespoon White Vinegar
1 Tablespoon Hot Sauce
2 Teaspoons Garlic Salt
2 Avocados, Diced
1 Can Black Beans, drained, rinsed (we used about ¾ of the can)
8 Tostada Shells

INSTRUCTIONS

  1. In a stock pot, bring 8 cups of water to a boil. Add in shrimp, boil for 1 minute. Strain immediately and rinse with cold water. Chop the shrimp into large pieces and set aside.
  2. In a glass bowl, combine cucumber, tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp. Add in lemon juice, lime juice, white vinegar, hot sauce, and garlic salt. Toss a few times with a large spoon until everything is well combined. Refrigerate for 20 minutes, stirring occasionally.
  3. Add in the avocados and beans and toss lightly. Refrigerate for 10 more minutes.
  4. Top each tostada shell and serve immediately.

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