Shrimp Ceviche, Pineapple and Avocado Tostadas with Jicama-Orange Slaw

Yield: 8 Servings (5 1/2 oz.)

Yield: 8 Servings (5 1/2 oz.)

Ceviche-style shrimp and creamy guacamole on a crispy corn tortilla, topped with refreshing jicama, cilantro and orange slaw.

Ingredient	Weight	Measure
Oranges, fresh		1 each
Jalapeño, medium size		2 each
Lime juice, fresh squeezed	6 fl. oz.
Orange juice, fresh squeezed	4 fl. oz.
Rock shrimp or 31-40 shrimp, raw, peeled and deveined	1 lb.
Pineapple, fresh, peeled and cored, 1/2-inch dice	32 oz.	About 1 pineapple
Hatch chilies, mild, diced, canned (4 oz.)	12 oz.	3 cans
Jicama, julienne		1 cup
Cilantro leaves and tender stems		1/2 cup
Olive oil		1 Tbsp.
Kosher salt		to taste
Corn tostada shell, 5-inch diameter		8 each
Simplot Harvest Fresh® Avocados: Chunky Avocado Pulp, Frozen, thawed	8 oz.

Preparation Instructions:

Step 1

Thaw avocado according to package directions. On a cutting board and with paring knife cut both ends off orange. Stand upright and slice peel away from top to bottom following shape of the orange. Cut either side of membranes to release segments. Place orange segments in a bowl. Wipe cutting board and knife clean. Slice jalapeño peppers into 24 thin ring slices, transfer to a plate. Dice remaining jalapeño and reserve for next step.

Step 2

Combine lime and orange juice in a non-reactive bowl along with reserved diced jalapeños and shrimp. Toss well. Cover and let marinate at room temperature for 20-25 minutes or until lightly opaque. Add pineapple and Hatch chilies. Toss gently to combine, cover and keep refrigerated.

Step 3

Combine jicama, orange segments, cilantro and olive oil, toss to combine. Season with salt.

Step 4

For each serving; transfer tostada shell to serving plate. Spread 1 oz. avocado pulp on shell. Top with 7 oz. drained shrimp ceviche, 1 oz. jicama-orange slaw and 3 jalapeño slices.