Shrimp, Corn, and Avocado Tostadas

Photo: Eliza Adam

Ingredients

1/4 cup vegetable oil

3 tablespoons lime juice

3 tablespoons minced cilantro

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Hot pepper sauce to taste

1 pound medium shrimp, cooked, peeled, and deveined

1 cup cooked or canned corn kernels

1 cup (4 ounces) grated Monterey Jack or queso fresco

1 ripe avocado, peeled, pitted, and coarsely chopped

2 tomatoes

1/2 cup minced red onion

Salt to taste

Hot pepper sauce to taste

4 corn tortillas, fried

2 cups shredded lettuce

Cilantro sprigs, for garnish

Sliced pickled jalapeno or peperoncini

Preparation

Combine vegetable oil, lime juice, cilantro, cumin, and coriander in a large bowl. Season with salt and hot pepper sauce.

Add the shrimps, corn, cheese, avocado, tomatoes, and red onion to the bowl. Stir, and season again with salt and hot pepper sauce. This mixture can be refrigerated up to 24 hours.

When ready to serve, pile shredded lettuce on top of each fried tortilla, divide the shrimp mixture evenly and garnish with cilantro sprig. If you like spicier taste, add some sliced pickled jalapenos or peperoncini.