Ingredients
- 1 lb medium shrimp (peeled and deveined)
- ¾ cup lime juice (from about 4-5 limes)
- ½ tsp ginger (peeled and grated on a microplane1/2)
- tsp garlic (grated on a microplane)
- 1 tbsp + 1 tsp. aji amarillo paste (see note)
- 2 tsp sea salt
- ¾ cup Persian cucumber (seeded and cut into small dice)
- ½ tsp Fresno chile (stemmed, seeded and minced)
- 2 tbsp red onion (thinly sliced)
- ¼ cup cilantro (chopped)
- ½ cup yellow mango (small diced)
- 1 tbsp extra virgin olive oil
- ¼ cup cancha (Peruvian toasted corn) or corn nuts (roughly chopped)
Directions
Step 1
Dice shrimp into ½-inch cubes and put into a medium mixing bowl on ice. In a small mixing bowl, whisk together the lime juice, ginger, garlic, aji amarillo paste and salt. Pour lime juice mixture over the shrimp and press a piece of plastic wrap over the top, removing any air pockets. Allow shrimp to cure for two hours, stirring occasionally, while prepping the rest of the ingredients. When the shrimp is just barely opaque, drain off and reserve the marinade. Mix the cured shrimp with the cucumber, Fresno chile, red onion, cilantro and mango. Whisk the olive oil into the reserved marinade.
Step 2
For the tostadas, heat oil in a large saucepan to 350°F. Fry tortilla rounds in small batches until crisp and brown. Remove to a paper towel lined plate to drain. Reserve.
Step 3
Serve with your favorite crispy chips and garnish with the cancha corn.
Step 4
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
Step 5
Note: Aji Amarillo is a traditional, bright orange hot chile used in many Peruvian dishes. It can be bought in paste form or whole at specialty markets or through certain online outlets.
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