Description
This vibrant Coconut Shrimp Ceviche Tostadas recipe combines crispy fried corn tortillas topped with a refreshing, creamy coconut shrimp ceviche. Featuring poached shrimp bathed in a fragrant coconut milk sauce with Thai chilies and ginger, crowned with crispy shallots and fresh lime zest, this dish offers a perfect balance of textures and tropical flavors, ideal for a light and flavorful appetizer or meal in just 30 minutes.
Ingredients
Scale
For the Fried Tostadas:
- Vegetable oil, as needed for frying
- 8 (6-inch) corn tortillas
For the Crispy Shallots:
- 2 medium shallots, thinly sliced
For the Poached Shrimp:
- 1 pound jumbo (21-25 count) shrimp, peeled and deveined, tails removed
- Salted water for poaching
For the Coconut Sauce:
- 2 tablespoons unsalted butter
- 1 teaspoon grated ginger
- 2 diced Thai birdseye chilies
- ¾ cup coconut milk
- 1 teaspoon fish sauce
- 1 medium green onion, thinly sliced (whites and greens separated)
- 1 teaspoon freshly grated lime zest
Instructions
- Prepare the Tostadas: Fill a large cast iron or sauté pan with vegetable oil until it reaches ½-inch deep and heat it until shimmering. Test the heat by dipping a corner of a tortilla; it should bubble immediately.
- Fry the Tortillas: One at a time, fry each corn tortilla for about 1 minute per side or until golden and crispy. Remove and drain on paper towels. Repeat until all tortillas are fried.
- Crisp the Shallots: Reduce the heat of the frying oil to medium. Add the thinly sliced shallots and fry while stirring occasionally until golden brown and crispy, about 6 minutes. Remove and drain on paper towels. These can be made a day ahead if desired.
- Poach the Shrimp: Bring a large pot of salted water to a boil. Remove from heat and add the shrimp. Let them poach in the hot water until they turn opaque and are just cooked through, about 3 minutes. Drain and cool completely, about 10 minutes.
- Prepare the Coconut Sauce: Heat a large skillet over medium heat and melt the butter. Add grated ginger and diced Thai chilies, sautéing until fragrant, about 30 seconds.
- Add Coconut Milk and Seasonings: Stir in the coconut milk and remove the skillet from the heat. Let the mixture cool, then stir in fish sauce and the white parts of the sliced green onion.
- Combine Shrimp and Sauce: Chop the cooled shrimp and fold them into the coconut sauce mixture. Cover and refrigerate until chilled, about 15 to 30 minutes.
- Assemble the Tostadas: Spoon the chilled shrimp ceviche onto the crispy tostadas. Top each with crispy shallots, the green parts of the sliced green onion, and freshly grated lime zest.
- Serve: Serve immediately to enjoy the contrast of crispy tostadas with the creamy, tangy shrimp ceviche topping.
Notes
- For extra heat, adjust the amount of Thai birdseye chilies or leave some seeds in.
- Crispy shallots can be made up to a day ahead and stored in an airtight container to maintain crunch.
- If shrimp is unavailable, cooked and chilled white fish can be used as a substitute.
- Use fresh lime zest for the best citrus aroma and flavor.
- Ensure shrimp is fully cooled before combining with coconut sauce to keep the mixture fresh and safe.
