How to make modern Mexican shrimp tostadas

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

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.