All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Bring a medium pan with 3 ½ cups water to a boil over high heat.
While water heats, 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. Wash hands and cutting board after working with jalapeño.
Finely chop mango.
Marinate the Shrimp
Drop shrimp into boiling water and cook, 1 minute.
If using scallops, cook, 1-2 minutes.
Strain shrimp in a wire-mesh strainer and rinse under cold water until cool.
Halve cooled shrimp lengthwise and place in a mixing bowl 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.
While shrimp marinates, toast tortillas.
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, 5-7 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 to bowl with avocado and stir together.
Finish the Dish
In another mixing bowl, stir together mayonnaise and Sriracha (to taste).
Plate dish as pictured on front of card, garnishing tortillas with avocado and mango salsa, tomatoes, shrimp, and reserved lime zest (if desired). Drizzle Sriracha-mayonnaise over the top. Bon appétit!
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