Shrimp Ceviche Tostada

Name: Shrimp Ceviche Tostada
Ingredients: 2 teaspoons kosher salt; 1 teaspoon seafood seasoning, such as Old Bay; 1 bay leaf; 1 lemon, cut into wheels; 1 pound jumbo shrimp, peeled and deveined; Baja Leche de Tigre, recipe follows; 1 cup fresh micro cilantro; 1/4 cup fresh cilantro, finely chopped; 1 teaspoon minced garlic; 1/2 teaspoon kosher salt; 1/2 cup small-diced onion; 2 whole avocados, cubed; 1/2 cup small-diced tomatoes; 1 tablespoon small-diced jalapeño; 1 tablespoon lime juice; 1/2 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; Vegetable oil, for frying; 8 to 10 blue corn tortillas, each cut into 2-inch rounds; 1 tablespoon kosher salt; 1 1/2 cups Clamato; 1 1/2 cups tomato juice; 3/4 cup ketchup; 1/4 cup Worcestershire sauce; 2 tablespoons picante sauce, such as Valentina; 1 tablespoon hot sauce, such as Tabasco; 2 teaspoons freshly ground black pepper; 3 limes, juiced