Name: Shrimp-Salad Tostadas with Tomatoes and Cucumber
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 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

Shrimp-Salad Tostadas with Tomatoes and Cucumber

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Saved From: www.epicurious.com

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

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Summary

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.

Ingredients

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