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1
For the shrimp ceviche: In a medium bowl, add chopped raw shrimp, jalapeno, onion, bell pepper and cilantro.
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2
Mix well and then add lime juice.
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3
Stir and let sit for 10 minutes.
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4
Add orange juice and vegetable oil and stir well.
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5
Season to taste with kosher salt.
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6
At this point, the ceviche can be refrigerated until ready to serve.
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7
For the mango slaw: Combine cabbage, mango, bell pepper, jalapeno, cilantro, oil and lime juice.
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8
Stir well to combine and season to taste with kosher salt.
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9
Set aside until ready to serve.
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10
For the smashed avocado: In a small bowl, add chunks of avocado and top with lime juice.
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11
Smash with a fork until avocado is the consistency of chunky guacamole.
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12
Season to taste with kosher salt and set aside.
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13
For the fried tortillas: Cut 3 smaller circles out of each tortilla, or simply cut each tortilla into 3 wedges if preferred.
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14
In a heavy pan or skillet, heat about 1/2 inch of vegetable oil until hot enough that a piece of tortilla bubbles and fries immediately.
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15
Fry them one at a time until golden on both sides, about 12 minutes on each side.
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16
Transfer to a paper towel to drain and lightly sprinkle with kosher salt.
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17
To assemble the tostadas: Slather some of the smashed avocado onto the tortilla.
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18
Top with generous amounts of slaw and then pile on the shrimp ceviche.
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19
Serve immediately.
