BY CHEF MICHELLE BERNSTEIN

INGREDIENTS

For mixture:
  • 1 cup paper thinly sliced garlic
  • 12 (16/20) size shrimp, peeled and deveined, cut in half lengthwise
  • 1/4 cup olive oil
  • 2 cups grape tomatoes (heirloom and different colors if available, cut in half)
  • 1/2 cup paper finely julienne red onion, in ice water
  • 1 cup 1/8 inch diced serrano chilies, seeded
  • 1 cup finely chopped cilantro (chiffonade)
  • 2 tablespoons fresh lime juice
  • Salt and pepper
For Avocado Puree:
  • 3 avocadoes
  • 1/2 cup half and half
  • Juice of 1 lime
  • Salt
For Avocado Garnish:
  • 1 avocado sliced thin for garnish
For Chipotle Crema:
  • 2 cups sour cream
  • 2-3 tablespoons adobo (from canned chipotles in adobo)
  • Heavy pinch of salt
Other:
  • Fresh corn tortillas (fried until crispy)
  • Cilantro leaves

GUIDE / INSTRUCTIONS

For Shrimp Ceviche Tostada:
  • Place a large saute pan over medium heat.
  • Add the oil and garlic.
  • Season with salt and pepper.
  • When the garlic just starts turning golden, add the shrimp, cook until just done.
  • Pour into a mixing bowl, toss with the tomatoes, drained onions, chilies, cilantro and lime juice.
  • Taste for salt and pepper.
For Avocado Puree:
  • Puree in a blender until its smooth, taste for seasoning.
For Chipotle Crema:
  • Mix together.
Plating:
  • Top the fried corn tortilla with shrimp, some of its juice, tomatoes, garlic and onions.  Garnish with avocado puree, sliced avocadoes, chipotle crema and cilantro leaves.

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Shrimp Ceviche Tostada is a delicious recipe.

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