Shrimp Ceviche Tostada

1. 1

   Combine citrus juice, onion, pineapple and jalapeno in a large non-reactive bowl (glass is best).

2. 2

   Cut shrimp into 3-4 chunks each, add to the bowl with the citrus zest and toss well to combine.

3. 3

   Season with salt to taste.

4. 4

   Using the back of a spoon or spatula, press down gently on the mixture so that as much is submerged in the citrus juice as possible.

5. 5

   Cover tightly with plastic wrap and refrigerate for half an hour.

6. 6

   Dice the avocado, finely chop the cilantro and add both to the bowl, mixing gently so as not to bruise the avocado.

7. 7

   Re-cover and refrigerate for another half hour.

8. 8

   Meanwhile, heat an inch of canola oil in a heavy skillet (cast iron is best) over medium heat until hot and shimmering.

9. 9

   Carefully drop in a tortilla and fry on each side until golden brown (about a minute).

10. 10

    Remove using tongs, letting the excess oil drain back into the pan for a few seconds, then drain on a layer of paper towels.

11. 11

    Arrange a handful of shredded lettuce on a plate and place a tostada on top.

12. 12

    Spoon on a generous amount of ceviche, then garnish with more chopped cilantro and a couple of lime wedges and serve immediately.

* Per serving · 4 servings · Values may vary.