Dinner: Shrimp-Salad Tostadas with Tomatoes and Cucumber

Recipe by Nils Bernstein In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

Ingredients

1/2 cup kosher salt, divided, plus more to taste
1 pound small shrimp (51 –60 count), peeled, deveined, tails removed
3 plum or 2 regular medium tomatoes, seeded, finely chopped
1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
1/2 English hothouse cucumber, seeded, finely chopped
3 –4 serrano chiles, stemmed, seeded, deveined, finely chopped
2/3 cup fresh lime juice
1/2 cup coarsely chopped fresh cilantro

Instructions

Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.

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