Recipe and photo courtesy of Simplot
Makes 8 servings
40 oz. pineapple & pepper blend*
1 orange, fresh
2 jalapeños, medium size
6 fl. oz. lime juice, fresh squeezed
4 fl. oz. orange juice, fresh squeezed
1 lb. rock shrimp, or 31-40 shrimp, raw, peeled and deveined
1 c. jicama, julienned
½ c. cilantro leaves and tender stems
1 T. olive oil
Kosher salt, to taste
8 ea. corn tostada shells, 5-in. diam.
8 oz. chunky avocado pulp**
If using packaged pineapple and pepper blend, thaw according to package instructions.
On a cutting board and with paring knife cut both ends off orange. Stand upright and slice peel away from top to bottom following shape of the orange. Cut either side of membranes to release segments. Place orange segments in a bowl. Wipe cutting board and knife clean. Slice jalapeño peppers into 24 thin ring slices, transfer to a plate. Dice remaining jalapeño and reserve for next step.
Combine lime and orange juice in a non-reactive bowl along with reserved diced jalapeños and shrimp. Toss well. Cover and let marinate at room temperature for 20 to 25 minutes or until lightly opaque. Add pineapple and pepper blend and toss gently to combine, cover and keep refrigerated.
Combine jicama, orange segments, cilantro and olive oil, toss to combine. Season with salt.
To prepare, per serving: Transfer tostada shell to serving plate. Spread 1 oz. avocado pulp on shell. Top with 7 oz. drained shrimp ceviche, 1 oz. jicama-orange slaw and 3 jalapeño slices.
*Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb.
**Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Fresh 8/2lb