Peruvian Shrimp and Pinto Bean Tostada Bites

Preheat oven to 200°C (400°F). Brush tortillas lightly with olive oil, sprinkle with salt, and cut each into quarters or sixths.

Arrange tortilla pieces in a single layer on baking sheets. Bake 8-10 minutes, flipping halfway, until crisp and golden at the edges. Remove and cool completely on wire racks. They will firm up as they cool.

Peel and devein shrimp, pat completely dry with paper towels. Roughly chop into bite-sized pieces (about 2 cm). Set aside on a clean plate, kept cold.

Zest two limes finely, then juice all three limes. You need approximately 120 ml (½ cup) fresh lime juice total.

Finely dice yellow onion. Finely mince garlic cloves. Coarsely chop cilantro leaves and tender stems. In a large non-reactive bowl, combine lime juice, onion, garlic, cilantro, cayenne, and salt. Whisk together briskly.

Add chopped shrimp to the lime mixture. Toss gently to coat every piece. Cover and refrigerate 15-20 minutes — just enough time for the lime to gently 'cook' the shrimp. Do not exceed 25 minutes or they will become mushy.

Drain shrimp through a fine strainer, reserving the flavorful liquid (leche de tigre). Pat shrimp dry with paper towels. Season with an extra pinch of salt if needed. The shrimp should smell clean and bright, not overwhelmingly of lime.

Drain and rinse pinto beans. In a medium skillet over medium heat, warm 2 tablespoons olive oil until shimmering.

Add minced garlic to the oil and cook 30 seconds, stirring constantly, until fragrant but not browned. Add cumin and bloom for 15 seconds.

Add pinto beans to the skillet. Using a potato masher or fork, roughly mash beans, leaving some texture. Cook 5-7 minutes, stirring occasionally, until beans are heated through and slightly thickened. Season with salt. Remove from heat and stir in remaining 1 tablespoon olive oil.

Halve and pit avocado. Slice into thin strips or dice, depending on preference. Dice tomato into small, even pieces. Roughly chop additional cilantro leaves.

Place cooled tostada shells on a serving platter. Spread each shell generously with warm or room-temperature mashed pinto beans.

Spoon Peruvian shrimp over the bean layer — about 4-5 pieces per bite.

Top with diced tomato, avocado pieces, and a pinch of chopped cilantro. Finish with a small squeeze of fresh lime juice over each bite. Serve immediately.