Shrimp Seviche Tostada with Fennel and Grapefruit

The fish will "cook" in the marinade, and this one is low in fat and high in protein:
(makes 6 servings)

1 lb. fresh* shrimp, peeled, deveined, and halved lengthwise
4 cups water
Sea salt*
1/4 cup orange juice
1/4 cup fresh lime juice
1 fennel bulb, cut into julienne strips
1/4 cup finely chopped red onion
1 ruby red grapefruit, peeled, sectioned, and chopped
1 medium orange, peeled, sectioned, and chopped
1 T. snipped fresh fennel fronds*
1 T. snipped fresh tarragon leaves*
1 fresh red Anaheim chile pepper, seeded and finely chopped (wear gloves*)
2 avocados, halved, seeded, and peeled
Tabasco sauce*
6 tostada shells (toasted, if desired)
4 cups shredded iceburg lettuce
1/3 cup petitas (pumpkin seeds), toasted
Snipped fresh dill*

In a sauce pan bring the water and 1 t. salt to boiling. Add shrimp.. Simmer, uncovered, for 1-2 mins or until shrimp turn opaque, stirring occasionally. Rinse shrimp under cold running water; drain. Transfer shrimp to a large bowl. Immediately add orange juice and lime juice. Stir in fennel strips, red onion, grapefruit, fennel and tarragon snipped fronds, and chile pepper. Cover and chill for 2-4 hours. Season seviche to taste with salt before serving. In another bowl, use a fork to mash the avocados: season to taste with salt and hot sauce. To assemble tostadas, spread shell with a layer of the avocado mixture. Top with lettuce and seviche; garnish with pepitas and dill. Serve with an ice cold Tecate with a wedge of lime or a glass of iced tea.

"Conduct is the best proof of character".

Have responsible FUN today!!

Love,

MM