Shrimp Tostadas with Orange and Avocado

Steps

1. 1

   Prepare the citrus: finely grate the zest from one orange. Segment the oranges by cutting away the peel and white pith, then slicing between the membranes; cut the segments into bite-size pieces. Reserve about 3 tablespoons of the orange juice released during this process.

2. 2

   In a bowl, whisk together the reserved orange juice, lime juice, olive oil, cumin, orange zest, and a pinch of salt and black pepper until emulsified.

3. 3

   Add the chopped red onion, cilantro, and jalapeño to the dressing and stir to combine. Let the mixture stand while preparing the shrimp so the flavors meld.

4. 4

   Pour the water into a large skillet and season it with the tablespoon of kosher salt. Bring the water to a gentle simmer over medium heat, but do not let it reach a boil.

5. 5

   Add the shrimp to the simmering water in a single layer. Poach gently, turning once, until the shrimp are opaque and just cooked through, about 3 to 5 minutes depending on size. The water should remain at a gentle simmer throughout.

   Start 5-minute timer
6. 6

   Transfer the shrimp to a plate and let them cool briefly. Cut each shrimp into bite-size pieces, then toss them with about half of the citrus dressing.

7. 7

   Add the orange pieces and avocado to the remaining citrus mixture. Fold gently so the avocado stays intact, then taste and adjust the seasoning with salt and pepper.

8. 8

   If the tostadas are not fully crisp, arrange them on a baking sheet and heat them in a 325°F (160 °C) (165°C (325 °F)) oven for 5 to 6 minutes. Let them cool before topping so they become crisp again.

   Start 6-minute timer
9. 9

   Top each tostada with the orange-avocado mixture and dressed shrimp. Garnish with additional cilantro and serve immediately while the tostadas are crisp.