Shrimp Aguachile Tostada

Meera

A simple yet bold flavorful shrimp salad inspired by coastal Mexican cuisine, perfect for hot days when you crave a fresh light summer meal.

5 from 3 votes

Prep Time 15

Cook Time 10

Preheat time 15

Course Main Course, Salad

Cuisine Coastal, Mexican

Servings

1 pound raw shrimp** see notes defrosted, deveined and shelled removed
2 cups diced jicama, about 8 oz I buy already peeled and cut into sticks for convenience from Treader Joes
½ medium red onion chppoed
4-5 pieces radishes chopped
3 Persian cucumbers finely chopped
½ cup cilantro finely chopped
1-2 jalapeño or serrano use jalapeño for milder flavor
¾ jar mild or medium salsa verde I used one from Trader Joes
2 limes, about ½ cup juice
2-3 medium avocados diced, 2 large or 3 medium
8-10 small corn tortillas
any neutral oil for brushing or spraying
sea salt as needed

Bring a pot of water to a boil.** see notes. Preheat the oven to375 ° F. Squeeze the lime juice into a shallow bowl and set aside. Defrost the shrimp and pat all the moisture out with a clean kitchen paper towel.
If you prefer acid cooking, soak the shrimp for 10-15 minutes in the lime juice tossing occasionally so the juice evenly cooks the shrimp. If you prefer to cook with heat, sauté the shrimp for 2-3 minutes in a frying pan or blanch the shrimp in boiling water for a 1-2 minutes until the shrimp turns opaque/white with red pink edges. Drain or lift out of the water and allow it to cool for 5-7 minutes.
Chop and prep the veggies. Add all the chopped veggies in a large bowl, except cilantro and salsa verde.
Once the shrimp is cooked and cooled slightly or acid cooked, add it to the veggie bowl. Mix the salsa verde and cilantro.
Check the salt and lime juice if needed. Serve spooned over tostadas.

Brush a little oil on the corn tortillas.
Place them on 2 baking sheets without over lapping.
Bake for 5 minutes, flip them over and bake for another 5-8 minutes, until the tortillas are crispy like tortilla chips. Use them as suggested above.

If you prefer acid cooking, soak the defrosted shrimp for 15-20 minutes in the lime juice tossing occasionally so the juice evenly cooks the shrimp. (be sure of the quality of the shrimp, freshness is key, if you're unsure use the second method.)
If you prefer to cook with heat, saute for 2-3 minutes or blanch the shrimp in boiling water for a 1-2 minutes until the shrimp turns opaque/white with red pink edges. Drain or lift the shrimps out of the boiling water and allow it to cool for 5-7 minutes before adding to the salad.
If possible look for raw Argentinian Red shrimp, theyre naturally red and have lobster like quality, usually sold in the frozen food section. If not regular large shrimps work just as good.

Keyword easy, salad, Seafood, summer

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