- 1 pound tomatillos -- husked, rinsed, and cut into big chunks
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 jalapeño pepper (or more for spicy) -- seeded and diced
- 1/3 cup sliced onion
- 1 1/2 teaspoons salt
- 1 pound shrimp -- peeled, cooked, and cut into chunks
- 1/4 cup canola oil
- 6-8 corn tortillas
- Coarse salt, to taste
- 3-4 cups mixed greens
Using a blender, puree the tomatillos with the lime juice and olive oil. Add the jalapeño, onion, salt, and shrimp. Refrigerate for at least 20 minutes to allow the flavors to blend.
Meanwhile, heat the canola oil over medium-high heat in a medium skillet. Carefully add the corn tortillas, one at a time, and fry for 1-2 minutes per side. Remove the slightly crisp tortillas to a plate lined with paper towels and sprinkle lightly with coarse salt.
To assemble the tostadas, place a fried corn tortilla on a serving plate and add about 1/2 cup of mixed greens on top of it. Top with a generous dollop of the ceviche. Serve immediately.
- Yields: 6-8 servings
- Preparation Time: 30 minutes
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