This recipe combines vibrant flavors of fresh shrimp, citrus, and spice for a light and refreshing Mexican dinner. The ceviche is marinated in lime juice and chilies, then piled on crispy tostadas with a creamy chipotle crema and a sweet and tangy mango salsa.

Ingredients:

• For the ceviche:
• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped (adjust for heat preference)
• 1/2 red bell pepper, finely chopped
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

• For the tostadas:
• 8 corn tortillas
• 1 tablespoon olive oil
• For the chipotle crema:
• 1/2 cup sour cream
• 1/4 cup adobo sauce from canned chipotle peppers
• 1 tablespoon lime juice
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• For the mango salsa:
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Marinate the ceviche: In a non-reactive bowl, combine the shrimp, lime juice, onion, jalapeno, bell pepper, cilantro, garlic, chili powder, paprika, salt, and pepper. Cover and refrigerate for at least 2 hours, or up to 4 hours.

2. Make the tostadas: Preheat oven to 400°F (200°C). Brush tortillas with olive oil and sprinkle with salt. Place on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy.

3. Make the chipotle crema: In a small bowl, whisk together the sour cream, adobo sauce, lime juice, paprika, salt, and pepper. Set aside.

4. Make the mango salsa: In a small bowl, combine the mango, onion, cilantro, lime juice, chili powder, salt, and pepper. Set aside.

5. Assemble and serve: Drain the ceviche, discarding the marinade. Top each tostada with a spoonful of ceviche, followed by a dollop of chipotle crema and a spoonful of mango salsa. Enjoy immediately!