Gochujang Shrimp Ceviche Tostadas

Ingredients

• 8 oz shrimp, peeled and deveined
• 1/3 cup lime juice, fresh
• 2 tbsp gochujang
• 4 pieces tostada shells
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, chopped(optional)
• 1 whole avocado, sliced(optional)
• 1/4 tsp salt

Instructions

1. 1

   Bring a small pot of water to a boil and blanch the shrimp for 2-3 minutes until just pink and opaque. Drain and rinse under cold water, then chop into bite-sized pieces.

2. 2

   Place the shrimp in a bowl with the lime juice, cover, and refrigerate for 15 minutes to finish curing while you prep the vegetables.

3. 3

   Drain off most of the lime juice, then fold in the gochujang, cucumber, red onion, cilantro, and salt until well combined.

4. 4

   Layer avocado slices on the tostada shells, spoon the gochujang shrimp mixture on top, and serve immediately.