SUMMER TOSTADAS

EASY AS HELL, TASTY AS SHIT

By Lily Segura, Contributor

   This is an easy recipe to try, especially during the summer when slaving over the stove is the last thing you want to do. This delicious meal combines a lot of summers best flavors. The crisp notes of the cucumber and radish perfectly balance out the richness of the shrimp. Tomatoe and cilantro give the meal a bright acidic pop. Prep and cooking time is about 20 minutes depending on how fast you can dice veggies. Serves about 4-6 people.

INGREDIENTS

3 medium tomatoes
2 medium cucumbers
(not the small pickling kind)
¼ of an onion
1 handful of cilantro
6 radishes
¾ cup of clamato juice
1 lb of shrimp
(peeled and cleaned)
Salt and pepper to taste

DIRECTIONS

1. Boil the shrimp in water for about 5-10 minutes until they become pink.
2. Dice all vegetables and chop cilantro finely.
3. Place all contents in a large bowl and mix in the shrimp.
4. Pour in the clamato juice.
(You can put it in the fridge and let it chill if you like, but it isn’t necessary. Serve over tostadas. You can also put some lemon juice and salt and/or hot sauce over it if you like.)