Shrimp ceviche tostada & arugula salad with passion fruit vinaigrette

Angela Zhang and Tananya Prankprakma

Shrimp Ceviche Tostada

Ingredients

• Salt

• Pepper

• 4 lbs of frozen shrimp or sushi grade hiramasa (yellowtail)

• 25 lemons (equivalent amount of citrus juice/we have some calamansi)

• 4 red onions (diced)

• 5 cups diced cucumber

• 5 cups chopped tomatoes

• 12 jalapenos 

• Cilantro (to taste?)

• 2 cups kewpie Mayo

• Gunpowder spice (to taste)

• 60 mini corn tortillas

Procedure:

1. Dice shrimp/fish into little cubes. In a large bowl cook shrimp with citrus juice, add onion and jalapenos, season with salt and pepper to taste. Let marinate in the fridge for more than 30 minutes (until firm and opaque).

2. Fry tortillas in oil till crisp.

3. Stir in cucumber, tomatoes, cilantro to shrimp/fish, and season with gunpowder to taste.

4. Combine mayo and gunpowder to taste.

5. Spread spiced mayo on tortilla, and top with shrimp/fish kelaguen. 

6. Serve immediately.

Arugula Salad with Passion Fruit Vinaigrette

Ingredients

• 15 cups arugula

• Sun dried tomato (idk how much tbh my dad just puts them in)

• Pink radish slices (for the cute aesthetic)

• Passion fruit juice

• Dijon mustard (preferably with seeds)

• Crushed Garlic

• Italian Seasoning

• Olive oil

• Sugar

• Salt/Pepper

Procedure

1. Mix dressing.

2. Toss with ingredients.