Ceviche Tostadas with Quick-Pickled Onion, Mango, and Radish

As we start moving closer to summer, there's nothing better than letting your stovetop relax and "cooking" dinner with salt and acid alone. This shrimp ceviche bathes in a bright green aguachile and is perfect for a hot-weather day's dinner. Make sure to try out these shrimp ceviche tostadas with a trio of quick pickles, whose leftovers will also perk up your salads, sandwiches, grain bowls, breakfast plates - the possibilities are endless. 

You'll notice that all three of these quick pickle recipes' steps are repetitive, and that's because you can reuse and apply the basics of pickling to anything you'd like to experiment with. Also, I highly recommend investing in a mandolin, if you haven't already, to slice your onion and radishes into delicate, even slivers. 

Recipe by: Kourtney Paranteau

Serves 6, plus 3 small jars of quick pickles

Process

Make the Red Onions

In a large bowl, dissolve the honey, salt, and 1 cup of warm water, then mix with vinegar. Place red onions and garlic cloves in an airtight container and pour pickling liquid over the top. Seal and refrigerate. 

Make the Radishes

Drop the radish slices into an airtight container. Mix vinegar, sugar and salt with 1 cup of warm water, and pour over radishes. Seal and refrigerate. 

Make the Mangos

Set mango slices into a jar and slip lime leaves evenly throughout the jar. Mix and dissolve honey and salt with 1 cup of warm water and vinegar. Pour your pickling liquid over the mangos. Seal and refrigerate. 

Make the Ceviche Tostadas

Blend cilantro, garlic, jalapeños, mango slices, pickling liquid, and 1 cup lime juice in a food processor until bright green and smooth. Cover and refrigerate for up to 24 hours if you're not immediately serving. 

Spread your raw shrimp evenly out on a dish with shallow walls. Sprinkle with salt and remaining lime juice. After ten minutes, toss the shrimp with your hands (they should be bleeding a pink color and beginning to blush). Let the shrimp sit in the juice and salt for another ten minutes before tossing with your aguachile. Serve atop tostadas, garnish with coconut shreds, and a shake of Taco Seasoning. Serve alongside your array of pickles.