Coconut Shrimp Ceviche Tostadas:

Introduction:

Coconut Shrimp Ceviche Tostadas are a delightful twist on the classic ceviche, blending tender shrimp with rich coconut milk and a touch of spice. Served atop crispy corn tortillas, these tostadas offer a perfect balance of textures and flavors that will transport your taste buds to a tropical paradise.

Ingredients

For frying:

• Vegetable oil, as needed, for frying
• 8 (6-inch) corn tortillas

For the ceviche:

• 2 medium shallots, thinly sliced
• 1 pound jumbo (21-25 count) shrimp, peeled and deveined, tails removed
• 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 (greens and whites divided)
• 1 teaspoon freshly grated lime zest

Directions

Prepare the Tostadas:

1. Fill a large cast iron or sauté pan with enough vegetable oil to reach ½-inch (1.3cm) up the pan and heat it through. Test by adding a corner of one of the corn tortillas; it should bubble when added to the hot oil.
2. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side.
3. Remove to a paper towel-lined plate and repeat with the remaining tortillas.

Crisp the Shallots:

1. Return the oil used to fry the tortillas to medium heat.
2. Add the shallots to the pan and fry, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes.
3. Remove to a paper towel-lined plate to drain. The crispy shallots can be made up to a day ahead of time.

Poach the Shrimp:

1. Bring a large pot of salted water to a boil over high heat.
2. Once boiling, remove from the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, about 3 minutes.
3. Drain the shrimp and set aside to cool completely, about 10 minutes.

Prepare the Coconut Sauce:

1. Heat a large skillet over medium heat.
2. Add the butter and let it melt.
3. Add the ginger and chilies, sautéing until fragrant, about 30 seconds.
4. Stir in the coconut milk and remove from heat. Let cool.
5. Stir in the fish sauce and the whites of the green onion.

Combine and Chill:

1. Chop the cooled shrimp and add to the coconut mixture, stirring to combine.
2. Cover and refrigerate until chilled, about 15 to 30 minutes.

Assemble and Serve:

1. Spoon the shrimp mixture over the fried tostadas.
2. Top with the crispy shallots, the remaining green onion greens, and lime zest.
3. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add extra Thai birdseye chilies for a spicier version.
• Herbaceous Flavor: Include chopped fresh cilantro in the shrimp mixture for added freshness.
• Creamy Twist: Mix in a dollop of sour cream or avocado for a creamier texture.

Storage/Reheating

• Storage: Store any leftover shrimp ceviche in an airtight container in the refrigerator for up to 2 days. Store tostadas separately to prevent them from becoming soggy.
• Reheating: Reheat the shrimp mixture gently over low heat if desired, though it’s best served chilled. Tostadas can be reheated in a toaster oven or oven to retain their crispiness.

10 FAQs

1. Can I use pre-cooked shrimp?
   • Yes, just ensure it’s thoroughly chilled before adding to the coconut mixture.
2. What can I substitute for Thai birdseye chilies?
   • You can use jalapeños or serrano peppers for a milder heat.
3. Can I use flour tortillas instead of corn tortillas?
   • Yes, but corn tortillas provide a more authentic taste and texture.
4. Is there a non-dairy alternative to coconut milk?
   • You can use almond milk, though it will alter the flavor.
5. Can I prepare the ceviche in advance?
   • Yes, but it’s best served fresh for optimal flavor.
6. What sides pair well with this dish?
   • A fresh green salad or tropical fruit salsa pairs well.
7. Can I use other seafood instead of shrimp?
   • Yes, scallops or firm white fish like mahi-mahi work well.
8. Is this dish gluten-free?
   • Yes, as long as all ingredients, especially the fish sauce, are gluten-free.
9. Can I air fry the tostadas instead of frying in oil?
   • Yes, air frying is a healthier alternative and will still produce crispy tostadas.
10. How spicy is this dish?
    • It has a moderate level of heat, but you can adjust the spice to your liking.

Conclusion

Coconut Shrimp Ceviche Tostadas are a perfect summer dish that combines the creamy richness of coconut milk with the vibrant flavors of shrimp and citrus. Easy to prepare and full of tropical flair, they make for an impressive appetizer or light meal that will surely delight your guests.

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