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How to make modern Mexican shrimp tostadas
Crunchy, zesty, fresh and lively, this modern shrimp starter has it all!
Updated January 13, 2014
Photo by Roberto Caruso
To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves.
For this Then and Now remake, we turned a melon and shrimp cocktail from the 1970s into a crunchy, zesty, fresh and lively dish. This modern shrimp starter has it all!
Then Melon and shrimp cocktail
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Now Shrimp and watermelon tostadas
Ingredients
- 300 g raw shrimp, peeled
- 2 tbsp mayonnaise
- 1 1/2 tsp sriracha sauce
- 1/4 cup lime juice
- 1/4 tsp salt
- 1/4 tsp red-hot-chili flakes
- 2 cups diced seedless watermelon
- 1/2 avocado, diced
- 1/2 yellow pepper, diced
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 12 corn tostadas
Instructions
- BOIL a medium pot of water. Add shrimp and cook until pink and firm, about 2 min. Drain and rinse with cold running water. Pat dry, then set aside.
- STIR mayo with sriracha in a small bowl. Stir lime juice with salt and chili flakes in a large bowl. Stir in shrimp, watermelon, avocado, pepper, onion and cilantro.
- TOP tostadas with shrimp mixture. Drizzle with spicy mayo and serve immediately.
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