Peach & Hatch Chile, Shrimp Ceviche Tostadas
Fresh Peaches and roasted hatch chile peppers are a must have summer treat in Texas. So I decided to pair them up with some shrimp ceviche and fried tortillas for must have Tostada, Tex-Mex fun!
Traditionally in ceviche, the fish is added raw to the dish. Over several hours it “cooks” from the acids that are in the marinade, such as lemon juice. However, with seafood like shrimp or even crab, many chefs have found that the final texture of the seafood is better if it is blanch cooked first and the ceviche left to marinate for only 20-30 minutes. Otherwise, the seafood can begin to break down too much and risk becoming mushy. So in this recipe, we will cook the shrimp first, which as a bonus, also means this is a quick ceviche to make! But if you are partial to adding the shrimp raw, then go for it. Just adjust you marinating times.
1 1/2 pounds shell on, deveined raw shrimp
1 large or 2 small fresh peaches, cored & diced
1/3 cup minced red onion (about 1 small onion)
2 tablespoons of minced, roasted hatch chiles
Big handful of cilantro, finely chopped
juice of three limes
Coarse sea salt and cracked pepper to taste
Optional (as pictured) Kite Hill Dairy Free Ricotta (get it HERE)
Ice and water for an ice bath
1. Bring a large pot of water to a boil. While it’s coming to a boil, prepare an ice bath in a large bowl. Once the water has come to a full rolling boil, add the shrimp and stir to separate them. Cover with a lid, turn off the burner and let sit. Small shrimp (more than 50 per pound) will be cooked in 2 to 3 minutes, Large (31-35 per pound) shrimp in about 6 to 8 minutes.
2. Once cooked, strain the shrimp into a colander and then transfer them to the ice bath, to stop them from cooking further.
3. While the shrimp cools down, prepare the rest of the ingredients (chopping, mincing, etc…)
4. Chop the shrimp into small pieces, then in a large bowl, combine the shrimp, peaches, onions, chiles, cilantro and lime juice and gently toss to mix together. Add salt and pepper to taste.
5. Cover and chill in the fridge for 20-30 minutes.
6. While the ceviche is chilling, prepare the fried tortillas. Heat 1-2 inches of fat in a cast iron skillet or pan to about 350 degrees. (I used Epic Provisions Duck Fat, but organic palm shortening or other high heat fats works well) Fry one tortilla at a time in the fat, until it is crispy just golden. Flip it a few times during cooking, with a metal tongs, for even cooking. Remove from the oil and place on a wire rack to drain, the repeat with remaining tortillas.
7. To serve, top each fried tortilla with a mound of ceviche, then if desired, top with some crumbles of Kite Hill Ricotta cheese, or any fresh cheese you like!