There are many Tostadas, but not like the ones made in Sinaloa! We learned this from one of our best friends from this region, who taught us how to make delicious Sinaloa style shrimp tostadas!
This dish is crazy, and besides being easy to prepare, its main base is shrimp ceviche which requires very few ingredients.
We liked the tostadas so much that we ‘ll share the recipe with you so you can prepare it at home and surprise your family and friends, don’t miss it!
- 500 grams of medium shrimp, peeled
- 10 lemons (juice)
- 10 corn flour tostadas
- 3 jalapeño peppers
- 4 cucumbers
- 4 tomatoes
- 1 handful of green cilantro
- Sea salt
- Black pepper to taste
- 1 red onion
- 1 jar of tomato and clam juice
- Worcestershire sauce to taste
- Dice shrimp into small cubes, rinse with enough water to remove any remaining intestines and drain in a colander.
- Once drained, place shrimp in a medium bowl, add lime juice, sea salt, pepper to taste, finely chopped chili, 3 tablespoons Worcestershire sauce and marinate in the refrigerator for at least 1 hour.
- While the shrimp are marinating, chop the cilantro, peel, dice and seed the cucumbers, chop the tomatoes and onion into small cubes, then set aside in a large bowl.
- Once the shrimp have cured, mix them with the chopped vegetables and stir well, add the tomato and clam juice, then set aside in the refrigerator again.
- Heat a large skillet over medium heat, oil and fry each tostada for 1 minute or until crispy.
- Serve your Sinaloa shrimp tostadas filling each tortilla with the previously prepared shrimp ceviche.
- Be sure to season the shrimp well by sprinkling enough sea salt on them but don’t overdo it, 2 handfuls of salt is fine, this will allow you to adjust the flavor at the end.
- Note that the color of the shrimp at the end of the marinade should be orange to pink.
- These Sinaloa style shrimp tostadas can easily be served with a cold beer, add cream cheese, whatever you like! Don’t limit your imagination when it comes to delighting your palate!