an ode to all the amazing Mexican food we've been eating
Grant and I have traveled to Mexico 3 times in the past year (Todos Santos, Mexico City, and Valle de Guadalupe), AND I live in Los Angeles, so it’s no surprise that I’ve been heavily inspired by Mexican cuisine. Every time we go to Mexico, we are absolutely blown away by the food. We’ve had the best ceviche, the best tacos, and tons more innovative cuisine.
I didn’t necessarily set out to make a Mexican-inspired dish this week, and this was actually a result of what I had in my fridge. I sat brainstorming for two hours the other day, frustrated because I could not for the life of. me think of something I wanted to make. Instead, I decided to look in the fridge for inspiration. Grant claims I do my best creative work when I’m riffing on ingredients we already have, and sure enough, he was correct. I loved how these tostadas came out, and they’re made with simple ingredients!
The shrimp topping is inspired by ceviche, but it’s not technically ceviche, since I poached the shrimp beforehand instead of letting the raw shrimp “cook” in lime juice. I love the combo of creamy and citrus here — it’s light, bright, and fresh feeling. Definitely a summer staple, maybe after a dip in the pool!
I usually buy shrimp frozen and keep it in my freezer until you need it. You can either defrost it in the fridge or run it under water ahead of time, or, in the case of this recipe, you can just boil it for a few minutes longer straight from frozen!
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