|Shrimp Ceviche Tostadas|
This is a great recipe my friend Anne made for us when we were at their lake house this summer. It requires minimal oven time and is easy for those perpetual hot summer days. She got the original recipe via www.kraftfoods.com and just tweaked it a bit by using store bought guacamole instead of a cream cheese avocado mixture. I have tried some other recipes from their site and they have all been good and easy. I'm not a very patient cook so I like fast and easy. No pun intended for those whose mind went to the gutter. Enjoy!
1 lb. small shrimp, peeled, cleaned and cooked
1/2 c fresh lime juice
1/4 c Kraft Zesty Italian dressing
1 medium tomato, chopped
1/4 c chopped fresh cilantro
1/4 c thinly sliced red onions
6 tostada shells
shredded cheddar and monterey jack cheese
Toss shrimp, lime juice, dressing, tomatoes, cilantro and onions in glass bowl. Refrigerate 20 min. or more to marinate. Warm tostada shells. I usually warm them at 300 degrees for 10 min. Spread guacamole on tostada shell. Drain shrimp mixture, spoon on top of tostada and sprinkle with cheese.