Description
This Coconut Shrimp Ceviche Tostadas recipe combines crispy fried corn tortillas topped with tender poached shrimp in a fragrant coconut milk sauce, accented by ginger, birdseye chilies, and a touch of lime zest. Finished with crunchy fried shallots and fresh green onions, these tostadas offer a vibrant, flavorful appetizer or light meal perfect for seafood lovers seeking a tropical twist.
Ingredients
Scale
Fried Tostadas and Shallots
- Vegetable oil, as needed, for frying
- 8 (6-inch) corn tortillas
- 2 medium shallots, thinly sliced
Shrimp and Poaching
- 1 pound jumbo (21–25 count) shrimp, peeled and deveined, tails removed
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 (greens and whites divided)
- 1 teaspoon freshly grated lime zest
Instructions
- Prepare the Tostadas: Fill a large cast iron or sauté pan with vegetable oil to a depth of ½-inch and heat until hot enough that a corner of a tortilla bubbles when added. Fry each tortilla one at a time until crispy and golden, about 1 minute per side. Drain on paper towels.
- Crisp the Shallots: Lower the heat to medium. Using the same oil, fry the thinly sliced shallots, stirring occasionally, until golden brown and crispy, about 6 minutes. Drain on paper towels and set aside. These can be prepared a day ahead.
- Poach the Shrimp: Bring a large pot of salted water to a boil, then remove from heat. Add shrimp and poach until opaque and just cooked through, about 3 minutes. Drain and cool completely, approximately 10 minutes.
- Prepare the Coconut Sauce: Heat a skillet over medium heat, melt butter, then sauté grated ginger and diced birdseye chilies until fragrant, about 30 seconds. Stir in coconut milk and remove from heat to cool. After cooling, mix in fish sauce and the white parts of the sliced green onion.
- Combine and Chill: Chop the cooled shrimp and add them to the coconut mixture, stirring to combine. Cover and refrigerate for 15 to 30 minutes to chill and allow flavors to meld.
- Assemble and Serve: Spoon the shrimp ceviche over each fried tostada, topping with crispy fried shallots, the green parts of the green onion, and freshly grated lime zest. Serve immediately to enjoy the contrast of textures and fresh flavors.
Notes
- For best results, use fresh jumbo shrimp peeled and deveined with tails removed.
- The crispy shallots can be made a day in advance and stored in an airtight container.
- Adjust the amount of birdseye chilies to your preferred heat level.
- Use corn tortillas labeled for frying to ensure crispness and proper texture.
- Serve immediately after assembling to maintain the tostadas’ crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
