Ingredients
3/4 pound medium-sized shrimp, deveined and butterflied
2 tostadas
1/2 large cucumber, peeled and cubed
3/4 cup lime juice, freshly squeezed
1 clove garlic
1/2 bunch cilantro
2 tablespoons white vinegar
1/2 jalapeño
1/4 teaspoon Salt
1 pinch pepper
For assembly and garnish
To coat tostada mayonnaise
1/2 cucumber, diced
1 1/2 avocados, diced
1/4 cup red onion, thinly sliced
1/2 jalapeño, thinly sliced
To taste cilantro leaves
To taste sea salt
Preparation
To make the sauce
In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeño, salt and pepper.
Strain into a medium-sized bowl. Place the butterflied shrimp in the bowl, cover with plastic wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
To assemble
Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeño, cilantro leaves, and sea salt.