Pickled Shrimp Tostadas
Makes 6
  • 1 teaspoon lime zest
  • ¼ cup lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • 1 serrano pepper, sliced
  • 1 tablespoon olive oil
  • 1½ cups cooked large fresh shrimp, halved lengthwise
  • ½ cup diced pineapple
  • ½ cup diced tomato
  • ½ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 large avocado, chopped
  • 6 tostada shells
  • Queso fresco, fresh cilantro, lime wedges, and Sriracha sauce, to serve
  1. In a medium bowl, whisk together lime zest and juice, garlic, salt, and serrano pepper. Slowly whisk in oil. Add shrimp, pineapple, tomatoes, and onion, stirring to coat with marinade. Gently fold in cilantro. Cover and refrigerate for 2 hours.
  2. Fold in avocado just before serving. Using a slotted spoon, spoon mixture evenly onto 6 tostada shells. Serve with queso fresco, cilantro, lime wedges, and a drizzle of Sriracha, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/pickled-shrimp-tostadas/