All across the Southwest and West Coast, it's getting the perfect brisk temperature for ceviche tostadas on the patio. In Austin, our home at Siete, we've had a long run of amazing 70º+ days, and ceviche adds the perfect solo of flavor to this symphonic weather.
The key to a great ceviche is the balance between the flavor of the protein and vegetables, acidity, seasoning, and the texture of the dish as a whole––including the all important tostada. You don't want anything to get soggy, but you need it to soak long enough to absorb the citrus and salt that makes ceviche better together than it's constituent parts.
While in a traditional ceviche, you would use an ocean fish like snapper or halibut and flash "cook" it in the acidic element of the dish (usually lime). This requires somewhere between 2-4 hours of marination, but we made the dish with cooked gulf shrimp. This both allows the everyday chef to be more confident, and imbues more of the flavor of Texas to the dish.
It's hard to find a good store-bought tostada, especially not a grain or gluten-free one, but luckily our Siete tortillas crisp up beautifully for the dish. The slight nuttiness of our almond tortillas, in particular, plays off the acidity and strong flavors that are typical of ceviche and adds another layer of depth.
Shrimp Ceviche Tostadas
1hr30m (30 Minutes Prep/Cooking, 1 Hour Passive Time)
- 1lb Cooked Shrimp
- 3 Large Tomatoes
- 1 Medium Onion
- 2 Jalapeños
- 1 Cup Cilantro (loosely packed)
- 6 Limes (Juiced)
- 1tbsp Sea Salt (+3-4tbsp for salt water)
- 2tbsp Coconut Aminos
- 1tbsp Fish Sauce
- 1tsp Cumin
- 1tsp Garlic Powder
- Devein and peel your shrimp.
- Heat a pot of salt water (3-4tbsp of salt) on high heat until boiling.
- Add the shrimp, turn off the heat, and cook for 3 minutes or until the shrimp are cooked through.
- Cut the shrimp in half.
- Dice tomatoes, onions, and jalapeños. Finely chop cilantro. Juice limes.
- Combine the vegetables, shrimp, and seasoning (lime juice, fish sauce, coconut aminos, salt, garlic powder, and cumin) into a large bowl, cover, and let rest for at least one hour.
- While the ceviche is marinating, preheat the oven to 375.
- Spread one six-pack of Siete almond flour tortillas on a parchment-lined baking sheet.
- Bake the tortillas in the oven for 5-10 minutes, until golden and crispy.
- Allow the tortillas to cool, they will become more crispy during the cooling process.
- Taste the ceviche, and adjust seasoning/acidity if necessary.
- Serve the ceviche onto the tostadas, then enjoy!