Shrimp Tostada Canyon Ranch

Ingredients

• 1/2 lb shrimp, shelled, deveined and tail removed
• 1/2 cup fresh lime juice
• 3 Tbsp diced red onion
• 1 med avocado, diced
• 2 tsp minced Serrano pepper
• 1/2 cup diced tomatoes
• 1/3 cup peeled, diced cucumbers
• 1 Tbsp chopped cilantro
• 1 cup tomato juice
• 1/2 tsp sea salt
• 1 tsp freshly ground black pepper
• 8 corn tortillas
• Olive oil spray
• 1/2 tsp freshly ground black pepper
• 8 teaspoons chipotle aioli
• 1/4 cup canola oil mayonnaise
• 2 Tbsp plain low fat yogurt
• 2 tsp canned chipotle peppers
• Cut shrimp lengthwise in half. In a medium bowl, place shrimp in lime juice and allow to marinate for 30 minutes.
• In a large bowl, combine onion, avocado, Serrano pepper, tomatoes, cucumbers, cilantro, tomato juice and 1st amounts of salt and pepper. Add shrimp and lime juice and stir to combine.
• Preheat oven to 375F. Place tortillas on a baking sheet. Lightly spray with olive oil, and season with 2nd amounts of salt and pepper. Bake for 5 to 10 minutes, or until crisp.
• Combine all ingredients for Chipotle Aioli in a blender and blend until smooth
• Serve 2 crisp tortillas with 1 cup ceviche topped with 2 teaspoons Chipotle Aioli.