Cooked shrimp pseudo “ceviche” with orange, cucumber and avocado on a crunchy corn tostada.
Margarita Shrimp Tostadas
By Sue Lau
I love a good ceviche, so I wanted to blog that today (I made this earlier in the month closer to Cinco). But I chose to make it with cooked shrimp, so while not *technically* a ceviche, this would be called a shrimp salsa.
But at any rate, if you had gotten the raw shrimp marinating in an acidic enough mixture, this would be quite similar to how that is served at many of our local taquerias, except this one has the cooked shrimp, so for those who are shy of raw seafood, you get all the flavor and none of the worry.
I call it Margarita because of the trinity of tequila, lime and orange. Margaritas usually made with Cointreau and not orange, but we aren’t making the actual drink here, just being inspired by it.
Not feeling well today and this is very late going up, so the write-up will be short. Hopefully I will be feeling a bit better tomorrow.
~Sue
Margarita Shrimp Tostadas
Ingredients:
- 1-1/2 pounds peeled cooked shrimp
- 3 tablespoons tequila
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 1 scallion, chopped
- 1/2 fresh jalapeno, seeds removed and minced
- 1 cup chopped seedless orange sections
- 1/2 cup cucumber, peeled, seeded and chopped
- pinch each of salt and black pepper
- 1 tablespoon chopped fresh cilantro
- 5-6 toasted corn tostadas
- 1/2 avocado, sliced
- 1 fresh jalapeno, sliced
- 1/2 cup sliced cherry tomatoes
- handful cilantro leaves
- 1/2-3/4 cup salsa verde
- 1 fresh lime, cut into wedges
Method:
- Stir together the tequila, lime juice, orange juice, scallion and jalapeno.
- Add the shrimp, oranges and cucumbers.
- Season to taste with salt and black pepper, and stir in chopped cilatro; allow to marinate for one hour.
- Serve hot toasted tostadas topped with drained shrimp mixture, along with avocado, sliced jalapeno, cherry tomatoes, cilantro leaves, salsa verde and a lime wedge.
From the kitchen of palatablepastime.com
