Shrimp Ceviche Tostadas with Avocado Crema

Method

1. Preheat the oven to 200°C. Brush both sides of the tortillas thinly with oil and lay them in a single layer on 1 baking tray(s). Bake in the oven for 8 min, turning once halfway, until the edges are light golden. They crisp up more as they cool.

   Add in this stepCorn tortillas (15 cm) 4Vegetable oil 2 tsp

   oven

2. Bring water to a rolling boil in a 18 cm pot over high heat (about 5 min) and add a pinch of salt. Add the shrimp, immediately take the pot off the heat and leave for 2 min. When the shrimp are pink and curled into a C, lift them out, chill in ice water for 2 minutes and pat dry with kitchen paper.

   Add in this stepSalt ⅛ tspRaw shrimp (peeled and deveined) 200 g

   high heat

3. Cut the shrimp into 1 cm pieces, finely chop the red onion, and seed and mince the jalapeño. Mix the shrimp, onion, jalapeño, lime juice and salt in a bowl and leave to cure in the fridge for 10 min.

   Add in this stepRed onion 40 gJalapeño ½Lime juice 60 mlSalt 0.4 tsp

4. Meanwhile, seed the tomato and cut it and the cucumber into 5 mm dice. Finely chop the coriander.

5. Avocado crema: mash the avocado smooth with a fork, then mix in the Greek yogurt and the lime juice and salt for the crema.

   Add in this stepRipe avocado 1Greek yogurt 2 tbspLime juice (for the crema) 10 mlSalt (for the crema) 1 pinch

6. Stir the tomato, cucumber and coriander into the cured shrimp and pour off any juice in the bottom of the bowl so the tostadas stay crisp. Spread each tostada with crema, pile on the ceviche and eat straight away, by hand.

   Add in this stepTomato 100 gCucumber 80 gFresh coriander (cilantro) 10 g