Aguachile Tostada

Ingredients (serves approx. 4)

8 Palapa Corn Tortillas (14 cm)
Approx. 300 g cooked and peeled shrimp
1–2 jalapeños
½ red onion, finely sliced
1 bunch fresh coriander
Juice of 2 limes
1 clove of garlic
1 tbsp olive oil
Salt and pepper
Oil for frying the tortillas

Preparation
Fry the Palapa Corn Tortillas in a little oil on both sides until golden brown and crispy. Then drain them on kitchen paper.
To make the aguachile sauce, blend the jalapeños, coriander, lime juice, garlic, olive oil, salt and pepper until smooth.
Combine the shrimp with some of the red onion and marinate them in the green aguachile sauce.
Arrange the shrimp mixture on top of the crispy tortillas.
Garnish with additional red onion rings and drizzle with a little more aguachile sauce just before serving.

Tip: For a more authentic aguachile, you can also use raw shrimp and “cook” them solely in lime juice for around 10–15 minutes. For a quicker and easier version, however, pre-cooked shrimp work just as well, as shown in the video.