Shrimp Ceviche Tostada | Cruise Scoop

Ingredients

• 12 (16/20) size shrimp, peeled and deveined, cut in half lengthwise
• 1/4 cup olive oil
• 2 cups grape tomatoes (heirloom and different colors if available, cut in half)
• 1/2 cup paper finely julienne red onion, in ice water
• 1 cup 1/8 inch diced serrano chilies, seeded
• 1 cup finely chopped cilantro (chiffonade)
• 2 tablespoons fresh lime juice
• Salt and pepper
• 3 avocadoes
• 1/2 cup half and half
• Juice of 1 lime
• Salt
• 1 avocado sliced thin for garnish
• 2 cups sour cream
• 2-3 tablespoons adobo (from canned chipotles in adobo)
• Heavy pinch of salt
• Fresh corn tortillas (fried until crispy)
• Cilantro leaves