Crunch meets soft and sour meets sweet in this meal that screams fun in the most delicious way. A tortilla is crisped up to make a messy-but-perfect tostada base. We give you a bit of a cheat on the ceviche; the shrimp is poached first before it's cured. But you still get that wonderful acid hit with a marinade of jalapeño and tomato. Avocado brings a creamy rich base, and, just for balance, we add in some mango, giving it a fruity flourish.
Zest one lime. Halve and juice both limes.
Core tomato and cut into ¼" dice.
Stem jalapeño, halve, seed, and mince. Retain seeds if you prefer more spice.
Cut mango into a small dice.
Marinate the Shrimp
Drop shrimp into boiling water and cook 1 minute.
Strain shrimp in a wire-mesh strainer and rinse under cold water until cool.
Halve cooled shrimp lengthwise and place in a mixing bowl. Season with ¼ tsp. salt and a pinch of pepper.
Reserve 1 tsp. lime juice. Place remaining lime juice, a pinch of jalapeño (reserve remaining for salsa), and 1 tsp. lime zest (reserve a pinch for garnish) in bowl with shrimp and thoroughly combine.
Refrigerate at least 10 minutes.
Toast the Tortillas
Poke each tortilla all over 10 times with a fork.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast until browned and crispy, 4-6 minutes.
While tortillas toast, make salsa.
Make the Avocado and Mango Salsa
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" dice and place in another mixing bowl.
Add mango, remaining jalapeño (to taste), reserved lime juice, ¼ tsp. salt, and a pinch of pepper and stir together.
Finish the Dish
In another mixing bowl, stir together mayonnaise and Sriracha (to taste).
Tostadas are, by design, messy. If you want less spillage, feel free to break up on a plate and eat with a fork.
Plate dish as pictured on front of card, garnishing tortillas with avocado and mango salsa, tomatoes, shrimp, and reserved lime zest (if desired), and serving Sriracha-mayonnaise on the side for dipping. Bon appétit!