CHEF EMILY LARSEN

Ceviche Tostada

Serving Size: 4
Skill Level: Beginner
Class Time: 60 min
Suggested Pairing: Pinot Grigio

Prep Work

Make sure to have all ingredients and equipment ready on a clean work surface when the class starts. Give your fresh produce a thorough rinse before cooking.

If you have questions about your ingredients or equipment, let the chef know by unmuting yourself or asking in the chat. Your chef is a pro at substitutions and problem solving!

If your shrimp are frozen, defrost them by putting them in the refrigerator the day before, or by running cold water over them until defrosted.

 

Preheat your oven to 400oF / 200oC.

Equipment Needed

● 2 Baking Sheets
● Pastry Brush (optional)
● Non-Reactive Medium Bowl

(examples: glass, ceramic or plastic)

● Cutting Board and Knife ● Wood Spoon or Silicone

Spatula

 

 

Shopping List

This recipe produces 4 servings. For a serving size of 2, please cut the ingredient quantity in half.

  

Ingredient

Corn Tortillas

Vegetable Oil

Small (51/60) Cooked Shrimp, Peeled with Tails Off

Red Onion Jalapeño
Seedless Cucumber Medium Tomatoes Cilantro

Avocado
Limes
Lemons
Kosher Salt
Fresh Ground Pepper

Measurement

8 count
2 Tbsp | 60ml 1 lb | 16 oz

1⁄2 count 1 count 1⁄2 count 2 count 1 bunch 1 count 4 count 2 count To Taste To Taste

Substitutions

Canola Oil
Hearts of Palm or Chickpeas

Fresno Chili

Parsley

1⁄2 cup Lime Juice 1⁄4 cup Lemon Juice

  

Ceviche Base

1⁄2 Red Onion
1 Jalapeño
1 lb Small Cooked Shrimp 4 Limes
2 Lemons
Kosher Salt
Fresh Ground Pepper

Step 1: Knife Work

Thinly slice 1⁄2 of a red onion. Deseed and mince 1 jalapeño. If the 1 lb of shrimp is large, cut it into small piece. Remove the tails from the shrimp if still attached.

Step 2: Squeeze the Juice

In a non-reactive bowl, squeeze the juice from 4 limes and 2 lemons.

Step 3: Step Description

To the bowl with the juice, add the 1 lb of shrimp, red onion, and garlic. Season with

salt and pepper and gently mix.

Step 4: “Cook”

Cover bowl and place in the refrigerator for at least 30 minutes. Do not exceed 4 hours.

Tostadas

8 Corn Tortillas
2 Tbsp Vegetable Oil

  

Step 1: Oil the Tortillas

Lay the 8 corn tortillas out on 2 baking sheets, 4 per sheet. Drizzle some oil on the tortillas and use a pastry brush or your fingers to spread it out in a thin layer. Flip the tortillas over and do the same to the other side.

Step 2: Bake

Put in the 400oF / 200oC oven and bake for 5-6 minutes. Flip tortillas and bake for another 5-6 minutes. They should be golden brown and crispy. Remove them from the oven and let rest on the baking sheets until the ceviche is ready.

Ingredient List

Ceviche Tostadas

● Ingredient Quantity and Name ● Ingredient Quantity and Name

 

● Ingredient Quantity and Name ● Ingredient Quantity and Name

 

1⁄2 Seedless Cucumbers

1 bunch Cilantro

● Ingredient Quantity and Name 2 Medium Tomatoes

● Ingredient Quantity and Name 8 Tostadas

● Ingredient Quantity and Name 1 Avocado

● Ingredient Quantity and Name ● Ingredient Quantity and Name

● Ingredient Quantity and Name