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Food & Entertaining

Shrimp-Nopales Ceviche on Tostadas

Author: Chef Allan Schanbacher
Issue: January, 2009, Page 245
Makes 4 cups

1 pound small shrimp, shelled and deveined
8 ounces fresh nopales “cactus paddles”, spines removed and flesh diced into ¼-inch pieces 
2 large red peppers, seeds removed and flesh diced into ¼-inch pieces
½ cup diced red onion
¼ cup chopped cilantro
½ cup lime juice
½ teaspoon ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
12 tostadas
   

Photo by Werner Segarra
 
1. Bring 4 quarts of water to a boil over high heat. Add salt to taste and drop in shrimp gently. Cook 1 minute and remove. Spread shrimp in a single layer on a baking dish. Chill cooked shrimp in refrigerator.
2. In the same boiling water, add the nopales and cook 6 to 8 minutes or until just tender. Remove and place on a sheet tray; cool in refrigerator.
3. In a mixing bowl, add peppers, onion, cilantro, lime juice and cumin. Mix well and set aside.
4. When shrimp are cool, chop into small pieces. Add shrimp and nopales to pepper and lime juice mixture. Mix well, season to taste, and place in refrigerator. Remove half an hour before serving. Serve with tostadas and a side of hot sauce.

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