Watermelon Mango Ceviche-Style Tostadas
Ingredients
Ceviche-Style Mixture
- 1 1/2 cups seedless watermelon, small-diced and patted dry
- 1 cup ripe but firm mango, small-diced
- 1 cup cucumber, small-diced
- 1/4 cup red onion, very thinly sliced
- 1 jalapeño or serrano, seeded and minced
- 1/3 cup fresh lime juice
- 2 tbsp fresh orange juice
- 1/2 tsp kosher salt, plus more to taste
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- Optional: 8 oz cooked shrimp, chopped
Assembly
- 6 tostada shells or 24 sturdy tortilla chips
- Shredded lettuce or cabbage, optional
- Hot sauce, for serving
- Lime wedges, for serving
Instructions
- Quick-Marinate the Aromatics: In a medium bowl, combine red onion, jalapeno, lime juice, orange juice, and salt. Let stand for 5 minutes to soften the onion andchile.Â
- Add Fruit and Vegetables: Fold in watermelon, mango, and cucumber. Let chill for 10 to 15 minutes so the fruit picks up the citrus flavor.
- Finish the Mixture: Gently fold in cilantro, avocado, and cooked shrimp if using. Taste and adjust with more lime or salt.
- Prepare the Base: Set tostada shells on a platter. Add a small layer of shredded lettuce or cabbage if desired to help keep the shells crisp.
- Assemble: Spoon the ceviche-style mixture onto the tostadas just before serving.
- Serve: Finish withhot sauce and lime wedges. Serve immediately to preserve the crisp texture.Â
Categories: Lunch & Dinner
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