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 aquachile 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
FOR THE QUICK PICKLES
Makes 3 small jars of quick pickles
INGREDIENTS
For the red onions:
- ½ cup Jacobsen Co. Carrot Flower Honey
- 1 tbsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 1 cup white wine vinegar
- 1 red onion, thinly sliced
- 3 whole garlic cloves, peeled
PROCESS
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.
INGREDIENTS
For the radishes:
- 1 cup white wine vinegar
- 1 tsp white sugar
- 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 10 radishes, sliced on a mandolin so they're thin enough to see through
PROCESS
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.
INGREDIENTS
For the mangos:
- 1 cup rice wine vinegar
- 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- ¼ Jacobsen Co. Raw Alfalfa Honey
- 7 makrut lime leaves
- 3 Manila mangos, peeled and sliced
PROCESS
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.
FOR THE CEVICHE TOSTADAS
Serves 6
INGREDIENTS
- 1 lb shrimp, peeled and deveined
- 1 cup cilantro leaves, plus more to garnish
- 2 cloves garlic, roughly chopped
- 1 ½ cup lime juice
- 3 jalapeños, seeded
- 6 pickled mangos, sliced
- 2 tbsp Jacobsen Salt Co. Pure Kosher Sea Salt
- ¼ cup toasted coconut shreds
- 1 tsp Jacobsen Co. Taco Seasoning
- 6 tostadas
PROCESS
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 aquachile. Serve atop tostadas, garnish with coconut shreds, and a shake of Taco Seasoning. Serve alongside your array of pickles.