Shrimp Ceviche, Ground Beef Tostadas and Avocado Slices

Ingredients

• 1 tbsp Vegetable Oil
• 1 medium Yellow Onion (finely chopped)
• 2 cloves Garlic (minced)
• 450 g Ground Beef (85/15 lean recommended)
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• 0.5 tsp Dried Oregano (Mexican oregano if available)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 120 ml Tomato Sauce
• 60 ml Water
• 8 pieces Tostada Shells (store-bought or homemade)
• 425 g Refried Beans (one 15-ounce can)
• 150 g Iceberg Lettuce (finely shredded)
• 2 medium Roma Tomatoes (diced)
• 115 g Cheddar Cheese (shredded)
• 120 g Sour Cream (for topping)

Instructions

1. 1

   Sauté Aromatics and Brown the Beef

   • Heat the vegetable oil in a large skillet over medium-high heat.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant.
   • Add the ground beef to the skillet. Use a wooden spoon or spatula to break it into smaller crumbles. Cook for 5-7 minutes, until the beef is fully browned. Drain off any excess grease from the pan.
2. 2

   Season the Beef and Simmer

   • Reduce the heat to medium. Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the beef. Stir constantly for 1 minute to toast the spices and coat the meat evenly.
   • Pour in the tomato sauce and water. Stir well to combine everything.
   • Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. 3

   Warm Beans and Prepare Toppings

   • While the beef simmers, place the refried beans in a small saucepan over medium-low heat. Stir occasionally until warmed through. Alternatively, heat them in a microwave-safe bowl.

Ingredients

• 2 pcs avocado (ripe, but firm)
• 1 tbsp lime juice (freshly squeezed)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Slice the avocados in half lengthwise and carefully remove the pits. Use a large spoon to scoop the flesh out from the skin, keeping each half intact.

2. 2

   Place the avocado halves flat-side down on a cutting board. Using a sharp knife, cut them into thin slices, about 1/4-inch thick.

3. 3

   Gently fan out the slices on a serving plate. Immediately drizzle with fresh lime juice to prevent browning.

4. 4

   Sprinkle evenly with salt and freshly ground black pepper. Serve right away as a topping or side dish.