Tostadas. This crunchy, munch-y tortilla based delicacy gets topped with mashed avocado, tomatoes, crunchy slaw, and a quick and easy shrimp ceviche for a healthful and delicious meal that will have your tastebuds high-fiving each other all night.
Halve limes. Juice two limes and cut other lime into quarters. Halve and juice lemon. Halve grape tomatoes. Peel and halve onion. Cut halves into ¼” dice. Coarsely chop cilantro. Stem manzano pepper, halve lengthwise, seed (if desired - seeds contain heat), and mince.
Prepare the Shrimp
Rinse shrimp and cut in half lengthwise by bisecting shrimp down its spine. Add shrimp to boiling water and poach 1 minute, then drain immediately in wire-mesh strainer. Run under cold water to chill.
Add poached shrimp, lime juice, lemon juice, ½ tsp. salt, and manzano pepper (to taste - it's spicy) to a mixing bowl. Stir to combine, cover with plastic wrap, and refrigerate 5 minutes. Uncover, stir again, and refrigerate 5 more minutes, or until shrimp is firm and opaque. The acid in citrus juice will finish “cooking” shrimp without heat.
Toast the Tortillas
While shrimp “cooks”, place tortillas on prepared baking sheet and lightly coat both sides with cooking spray. Bake until crisp, about 5-7 minutes. Remove from oven and set aside.
Finish the Ceviche
Drain ceviche in wire-mesh strainer and return to bowl. 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 flesh with a spoon and coarsely cut avocado into a ¼" dice. Add ¼ cup avocado, tomato, ½ cup red onion, half the cilantro, and 1 Tbsp. olive oil to bowl of shrimp and mix gently. Season to taste with salt and pepper. Place remaining avocado in a small bowl and mash with ¼ tsp. salt.
Plate the Dish
Spread mashed avocado over tortillas. Add slaw mix to tostadas and top with a scoop of ceviche. Garnish with remaining cilantro and lime wedges.