Shrimp Ceviche Tostada

BY CHEF MICHELLE BERNSTEIN

INGREDIENTS

For mixture:

1 cup paper thinly sliced garlic
12 (16/20) size shrimp, peeled and deveined, cut in half lengthwise
1/4 cup olive oil
2 cups grape tomatoes (heirloom and different colors if available, cut in half)
1/2 cup paper finely julienne red onion, in ice water
1 cup 1/8 inch diced serrano chilies, seeded
1 cup finely chopped cilantro (chiffonade)
2 tablespoons fresh lime juice
Salt and pepper

For Avocado Puree:

3 avocadoes
1/2 cup half and half
Juice of 1 lime
Salt

For Avocado Garnish:

1 avocado sliced thin for garnish

For Chipotle Crema:

2 cups sour cream
2-3 tablespoons adobo (from canned chipotles in adobo)
Heavy pinch of salt

Other:

Fresh corn tortillas (fried until crispy)
Cilantro leaves

GUIDE / INSTRUCTIONS

For Shrimp Ceviche Tostada:

Place a large saute pan over medium heat.
Add the oil and garlic.
Season with salt and pepper.
When the garlic just starts turning golden, add the shrimp, cook until just done.
Pour into a mixing bowl, toss with the tomatoes, drained onions, chilies, cilantro and lime juice.
Taste for salt and pepper.

For Avocado Puree:

Puree in a blender until its smooth, taste for seasoning.

For Chipotle Crema:

Mix together.

Plating:

Top the fried corn tortilla with shrimp, some of its juice, tomatoes, garlic and onions. Garnish with avocado puree, sliced avocadoes, chipotle crema and cilantro leaves.

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