Ceviche is a delightful appetizer anytime of the day or night. But top a bunch of tortilla chips with the delectable shellfish mixture, and you have a dinner that’s lip-smacking good!
Ceviche is one of those restaurant appetizers that’s great during the hot summer months because it’s a cold, refreshing way to start any meal. But if you adore shellfish as I do, it seems a waste to use a wonderful shellfish such as shrimp for an appetizer. I much prefer to eat my shellfish for a main course. So, when Sunset magazine suggested taking that same appetizer and spooning it over taco chips to make an entree, I was over the moon. Now I could finally finish off the ceviche rather than leaving half of it in the cup so as to no spoil my dinner and you can too.
Shrimp “ceviche” tostadas
- 1 pound cooked shrimp
- 2 heirloom tomatoes, chopped
- 1 avocado, peeled and chopped
- 1 Japanese cucumber, chopped
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 (12 ounce) bag of tortilla chips
- 1/2 cup feta cheese, crumbled
- Toss together the shrimp, tomatoes, avocado, cucumber, onion, cilantro, lime juice, salt and pepper in a large bowl and let marinate for at least 10 minutes.
- Pile 10 to 15 tortilla chips on each plate. Spoon the shrimp mixture over the chips, sprinkle with feta cheese and serve.