Prawns-Salad Tostadas with Tomatoes and Cucumber

Ingredients for Prawns-Salad Tostadas with Tomatoes and Cucumber

• 80g kosher salt, divided, plus more to taste

• 450g small prawns (51–60 count), peeled, deveined, tails removed

• 3 plum or 2 regular medium tomatoes, seeded, finely chopped

• 1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry

• 1/2 English hothouse cucumber, seeded, finely chopped

• 3–4 serrano chillies, stemmed, seeded, deveined, finely chopped

• 160ml fresh lime juice

• 1/2 cup coarsely chopped fresh coriander

• 24 small corn tortillas or store-bought crispy tostada shells

• Vegetable oil (for frying

• if needed)

• Kosher salt (if needed)

• 2 cups Hold-the-Lime Guacamole

• Shredded iceberg lettuce, crema (Mexican salted cream) or soured cream, queso fresco, tomatillo salsa (for serving)

• A candy or deep-fry thermometer

Fill a large bowl with 2400ml cool water; stir in 60ml salt (it should taste like seawater). Add prawns and soak 30 minutes, then drain.

Fill a medium pot with 1925ml water; stir in 60ml salt. Bring to a boil, add prawns, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.

Add tomato, onion, cucumber, chillies, lime juice, and coriander to prawns. Season with salt. Chill until ready to use.

If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 191°C. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.

Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup prawns salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.

Prawns salad can be chilled for up to 1 day. Bring to room temperature before serving.

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