It was recently announced that after 53 years on air, Sabado Gigante, the popular Spanish language variety show, will be no more. This made me a little sad. When my sisters and I were young, our Saturday nights were spent with my parents watching Sabado Gigante. It was a weekly ritual. I suspect it was one of the ways my parents got a taste of home from the otherwise all-English television programming in our house.
This ritual was accompanied with yummy snacks of course. Mainly always a shrimp cocktail (also known as Salvadoran ceviche), guacamole or sometimes just chips and salsa or with leftover chimol from that evening’s bbq.
When I heard Sabado Gigante was ending its run on air, I automatically thought back to that shrimp cocktail that I haven’t had or made in years (mainly because my husband has a shellfish allergy so I try not to bring any shellfish in the house). But this weekend, I made these shrimp cocktail tostadas and tuned in to Sabado Gigante for old time’s sake. It’s amazing how much our senses can bring back a flood of memories. Something as simple as the sounds of Don Francisco’s (the host) unique voice or the taste of a simple snack brought my comforts of my childhood.
This cocktail is good on its own, with tortilla chips, or on tostadas as shown here.
Shrimp Cocktail Tostadas (ceviche de camaron)
- 50-60 cook, peeled and deveined shrimp (the shrimp from a shrimp cocktail ring works just fine)
- 2 ripe avocados, chopped
- 1 medium sized tomato, diced
- 1/3 cup chopped red onion
- 1 TBSP ketchup
- 1 tsp Worcestershire sauce
- juice of 1/2 of a lime
- 1/4 tsp cumin
- 1/2 tsp salt
- pepper to taste
- chopped cilantro
- salsa picante (hot sauce) of your choice (my sauce of choice is Cholula)
- 6-8 Charra tostadas (in Winnipeg, these are available at Mercadito Latin, Marvin’s, El Izalco, and even Superstore).
- Chop shrimp pieces into halves
- In a bowl, combine shrimp, avocados and tomatoes.
- In a small separate bowl, combine ketchup and worcestershire sauce. Mix well.
- Pour ketchup mixture over shrimp mix.
- Add cumin, salt and pepper. Squeeze the lime juice over and mix.
- Add the red onion last so as not to overpower the other ingredients.
- Top with cilantro and salsa picanta of your choice.
- Spoon onto tostadas.
Enjoy with a little Sabado Gigante on the side!