Shrimp Ceviche Tostadas

For the shrimp ceviche:
In a medium bowl, add chopped raw shrimp, jalapeno, onion, bell pepper and cilantro. Mix well and then add lime juice. Stir and let sit for 10 minutes.

Add orange juice and vegetable oil and stir well. Season to taste with kosher salt. At this point, the ceviche can be refrigerated until ready to serve.

For the mango slaw:
Combine cabbage, mango, bell pepper, jalapeno, cilantro, oil and lime juice. Stir well to combine and season to taste with kosher salt. Set aside until ready to serve.

For the smashed avocado:
In a small bowl, add chunks of avocado and top with lime juice. Smash with a fork until avocado is the consistency of chunky guacamole. Season to taste with kosher salt and set aside.

For the fried tortillas:
Cut 3 smaller circles out of each tortilla, or simply cut each tortilla into 3 wedges if preferred.

In a heavy pan or skillet, heat about ½ inch of vegetable oil until hot enough that a piece of tortilla bubbles and fries immediately. Fry them one at a time until golden on both sides, about 1–2 minutes on each side. Transfer to a paper towel to drain and lightly sprinkle with kosher salt.

To assemble the tostadas:
Slather some of the smashed avocado onto the tortilla. Top with generous amounts of slaw and then pile on the shrimp ceviche. Serve immediately.