Shrimp Tostadas

Rinse the Shrimp thoroughly and pat dry. Cut the Shrimp into small, bite-sized pieces.

Place the cut Shrimp in a non-reactive bowl. Add the Lime juice and 3 grams of the Fine sea salt. Stir to combine, ensuring all Shrimp pieces are submerged. Cover and refrigerate for at least 20 minutes, or until the Shrimp turns opaque and pink, indicating it has 'cooked' in the acid.

While the Shrimp is marinating, prepare the Arbol Chile Sauce. Heat a dry comal or skillet over medium heat. Toast the Dried chile de arbol for 1-2 minutes, turning frequently, until fragrant but not burnt. Remove from heat.