This shrimp ceviche tostada is a popular appetizer at Oxomoco. We make it with Oxomoco hot sauce and cilantro criollo. If you can’t get cilantro criollo, use regular cilantro.
1/4 cup guajillo chili, cleaned and deveined
1/8 cup chile de árbol, cleaned and deveined
2/3 cup vinegar
3 teaspoons salt
1 quart cleaned and shelled shrimp
Juice of 1 lime
2 bay leaves
3/4 cup diced tomatoes
2/3 cup diced red onion
3/4 cup chopped cilantro criollo
3/4 cup lime juice
1 teaspoons salt
1/3 cup extra virgin olive oil
To make the Oxomoco hot sauce, heat up 6 cups of water. Toast the chile guajillo in a cast-iron skillet, making sure they toast evenly, place in a bowl. Toast the chile de arbol, and place in the same bowl, cover with the hot water, making sure the chilis are completely submerged, and cover with parchment paper or another pan. Soak for 20 minutes.
In a blender, combine the chiles and vinegar, and slowly add 2 to 4 cups of the chile water until it forms a nice sauce consistency (not too watery). Add about 3 teaspoons salt to taste and adjust, adding more vinegar if necessary. Let cool, and store.
To poach the shrimp, take a saucepan and bring some water to a boil with half an onion, lime juice, and two bay leaves. Bring to boil, add shrimp and poach for about 4 to 5 minutes until cooked. Take out of the water and cool immediately in the fridge. Once it cools down, cut into small medium pieces and set aside.
To make the ceviche, In a medium bowl, combine diced tomatoes, red onion, chopped cilantro, 3/4 cup lime juice, 1 teaspoons salt, olive oil, shrimp, and mix well. Refrigerate and set aside.
To assemble, take a fried tostada and spread evenly with half a tablespoon of mayonnaise. Take 1 tablespoon of shrimp ceviche and spread evenly on top of tostada. Drizzle some hot sauce on top and garnish with three sprigs of cilantro criollo.
Editor’s note: A version of this story appeared in the Spring/Summer 2019 issue of Brownstoner magazine.
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