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Recipe for Spicy Citrus Shrimp Ceviche Tostadas

by Jackie Alpers on June 6, 2012

When life gives me lemons (and well, shrimp) I make ceviche. Sometimes life, (or a really cool sponsor), gives me something really awesome. This time it was O Clementine Olive Oil… and “O” my gosh I love this stuff. The O people actually smash clementines together with olives to make it, so the flavor is really intense. If you don’t have any I’d say get some! It’s amazing how one really good ingredient can make a recipe shine, but, if that’s not an option, add 1/4 cup of freshly squeezed orange, tangerine or clementine juice to the recipe. It will still be good.

Spicy Citrus Shrimp Ceviche Tostadas with Clementine Oil

1 pound medium raw shrimp (the freshest possible)
Juice from 2 large lemons and one large lime – or enough to cover the shrimp completely
1 Serrano chili, chopped fine
1/2 cucumber, chopped fine
2 tablespoon red onion, chopped fine
1 clementine, tangerine or small orange chopped fine
2 tablespoons O Clementine Olive Oil
1 tablespoon chopped cilantro
salt and pepper to taste
4 6″ corn tortillas

Clean and de-vein the shrimp if necessary. If you are at all concerned about the freshness of your shrimp, poach them in boiling water for one minute; drain and cool. Otherwise, place them in a non-reactive glass or ceramic bowl. Add enough of the lemon and lime juice to cover the shrimp completely. The acids in the juice will “cook” the shrimp and they will start to turn pink almost immediately. Cover and refrigerate at least 4 hours or overnight. The shrimp will be completely white inside and pink outside when they are done.

Bake the tortillas at 350 degrees for 6 minutes, or until crispy.  Flip them after three minutes.

Remove the shrimp from the citrus liquid chop into small pieces. Combine with the chopped Serrano chili, cucumber, red onion & salt, pepper. Grab the chopped orange, tangerine or clementine in your fists and squeeze it into the bowl, removing any extraneous seeds or pith before mixing it in. Top with the clementine olive oil and mix well. Refrigerate for at least 20 minutes to let the flavors meld. Place a baked tortilla on a plate. Scoop out a mound of ceviche with a slotted spoon and plop on top. Feel free pick it up and eat it with your hands if you wish.

Serves 4 as an appetizer or 2 as a meal

The shrimp are just starting to turn pink in the citrus juice. They’ve been marinating for about 5 minutes at this point.

 

Before deciding to use the citrus olive oil in this recipe, I tasted it first by dipping some bead in it.

 

{ 2 comments… read them below or add one }

Dave at eRecipeCards June 7, 2012 at 4:49 am

I think this is about the most stunning photo I have seen in ages! wonderful recipe, the oil will glow with these flavors… excellent post and use of the giveaway!

Dave

Jackie Alpers June 17, 2012 at 5:28 pm

Thank you so much Dave!

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