Servings: 4to 6 people, 12 tostadas
Ingredients
|
Instructions
In a medium bowl, combine the shrimp, onion, and ½ of the tomatoes.
Measure the lime juice into a food processor or blender along with the chiles, avocado and cilantro. Process until smooth. Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups of dressing.) Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp and refrigerate. When you're ready to serve, scoop onto the tostadas and decorate with cilantro and the remaining tomato.
The instruction calls for cilantro, but the ingredient list does not list cilantro. This appears to be an oversight. The same recipe appears in Rick’s book, Fiesta at Rick’s, on page 146. There cilantro is an ingredient. Maybe you should look for a new proof-reader.
Great catch Stephen! Thank you for the heads up. This has now been corrected!