Shrimp Tostada

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

16 g
487 mg
34 g
13 g
6 g
93 mg

½ lb shrimp, shelled, deveined and tail removed
½ cup fresh lime juice
3 Tbsp diced red onion
1 med avocado, diced
2 tsp minced Serrano pepper
½ cup diced tomatoes
⅓ cup peeled, diced cucumbers
1 Tbsp chopped cilantro
1 cup tomato juice
½ tsp sea salt
1 tsp freshly ground black pepper
8 corn tortillas
Olive oil spray
½ tsp sea salt
½ tsp freshly ground black pepper

8 teaspoons Chipotle Aioli
¼ cup canola oil mayonnaise
2 Tbsp plain low fat yogurt
2 tsp canned chipotle peppers

  1. Cut shrimp lengthwise in half. In a medium bowl, place shrimp in lime juice and allow to marinate for 30 minutes.
  2. In a large bowl, combine onion, avocado, Serrano pepper, tomatoes, cucumbers, cilantro, tomato juice and 1st amounts of salt and pepper. Add shrimp and lime juice and stir to combine.
  3. Preheat oven to 375F. Place tortillas on a baking sheet. Lightly spray with olive oil, and season with 2nd amounts of salt and pepper. Bake for 5 to 10 minutes, or until crisp. 
  4. Combine all ingredients for Chipotle Aioli in a blender and blend until smooth
  5. Serve 2 crisp tortillas with 1 cup ceviche topped with 2 teaspoons Chipotle Aioli.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.