Shrimp Ceviche Avocado Tostadas

This is a very refreshing dish! Great for the summer or all year around!! Super easy to make and very impressive!

I chose to make it today because I am feeling my throat a little bit funny and felt like eating something spicy!! Hope you make it and enjoy it!

Sarabelle <3

 Ingredients

• 1.5 pound bag of Large Shrimps peeled, deveined, and tail on.
• 1 tbsp sea salt
• 3/4 Cup freshly squeezed lime juice
• 1 tbsp Aji Amarillo paste (start with 1/2 and taste)
• 1/4 Cup extra virgin olive oil ;)
• 1/2 small red onion cut in thin strips
• 1 Red/Yellow/Orange Bell Pepper cut in slices
• 1/2 bunch cilantro, chopped
• 1 avocado, peeled, seeded and cut in 1/2 thin slices
• Corn Tostadas (They are corn tortillas fried)
• Salt and freshly ground black pepper, to taste
• Any other crispy veggie you like.... I will add radish!! :)



Preparation

Prepare a deep saucepan with enough water to cook the shrimp. Clean shrimps in cold water and remove the tails. Prepare a big bowl with ices and cold water. When the water start boiling, add sea salt, and dump the shrimp in the boiling water carefully. As soon as they all get pink about 1-2 minute (do not over cook the shrimp), strain the shrimp in a colander, and place them in the bowl with the icy cold water to stop them from cooking! In another bowl whisk together the aji amarillo paste, olive oil, and lime juice. Remove shrimp from the cold water. In a rectagular Pyrex dish (or something similar) combine the shrimps, oil mixture, onion, bell pepper, radish, cilantro, and green onions. You can serve inmediatly since the shrimps must be cold from the icy water or you can save it for later in the refrigerator. Serve on top of a crispy tostada with slices of avocados!! Finish it drizzling with your favorite extra virgin olive oil!! :)