• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

• 1/2 cup kosher salt, divided, plus more to taste
• 1 pound small shrimp (51–60 count), peeled, deveined, tails removed
• 3 plum or 2 regular medium tomatoes, seeded, finely chopped
• 1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
• 1/2 English hothouse cucumber, seeded, finely chopped
• 3–4 serrano chiles, stemmed, seeded, deveined, finely chopped
• 2/3 cup fresh lime juice
• 1/2 cup coarsely chopped fresh cilantro
• 24 small corn tortillas or store-bought crispy tostada shells
• Vegetable oil (for frying; if needed)
• Kosher salt (if needed)
• 2 cups Hold-the-Lime Guacamole
• Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
• A candy or deep-fry thermometer

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