Shrimp Ceviche Tostadas

Instructions

1. 1

   Marinate the Shrimp

   • In a non-reactive glass or ceramic bowl, combine the chopped raw shrimp and fresh lime juice.
   • Stir well to ensure all shrimp pieces are completely submerged in the juice.
   • Cover the bowl and refrigerate for 20-30 minutes. The shrimp is ready when it turns pink and opaque throughout. Avoid over-marinating, as it can make the shrimp tough.
2. 2

   Prepare the Vegetables

   • While the shrimp is marinating, combine the finely diced red onion, Roma tomatoes, jalapeño, and cucumber in a separate large mixing bowl.
   • Chop the cilantro and set it aside for the next step.
3. 3

   Combine the Ceviche

   • Once the shrimp is 'cooked', drain and discard about three-quarters of the lime juice, leaving a small amount in the bowl for flavor.
   • Add the marinated shrimp to the large bowl with the prepared vegetables.
   • Add the chopped cilantro, sea salt, and freshly ground black pepper. Stir gently to combine all ingredients.
4. 4

   Add Avocado and Serve

   • Just before serving to prevent browning, gently fold in the diced avocado.
   • Taste the ceviche and adjust the salt, pepper, or lime juice if needed.
5. 5

   Assemble the Tostadas

   • Spoon a generous amount of the finished shrimp ceviche onto each corn tostada shell.
   • Serve immediately with fresh lime wedges and your favorite hot sauce on the side.