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Shrimp Ceviche is a simple-to-prepare dish that rings with authentic flavor.
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2 pounds raw shrimp, peeled, deveined, and tails removed
5 limes, juice 1 lemon, juiced ½ cup red onion, diced
1 jalapeno, seeded and diced 3 tomatoes, diced
2 avocadoes, diced
½ cup fresh cilantro, chopped
Salt and pepper 8 corn tortillas
¼ cup oil
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To make the tostadas, heat the oil in a small skillet and add the corn tortilla. When it starts to puff up and own on the edges, flip it to the other side. When both sides are own, remove it from the skillet.
Spread the shrimp out on a glass baking dish. Pour the lemon and lime juice over them and refrigerate for three hours. The acidity in the juice will “cook” the shrimp. Toss the shrimp with the jalapenos, tomatoes, red onion, and cilantro. Season to taste with salt and pepper. Cover and refrigerate for one more hour.
To serve, top each tostada with the shrimp ceviche and diced avocado.
