Shrimp and Avocado Ceviche Tostada

Shrimp and Avocado Ceviche Tostada

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/2 cup cucumber, diced
• 1/2 cup tomato, diced
• 1/4 cup fresh lime juice (about 3 limes)
• 1/4 cup fresh orange juice
• Salt and pepper to taste
• 6 tostadas (store-bought or homemade)
• Lime wedges for garnish

Instructions:

1. Prepare the Shrimp:
   • Cut the shrimp into small bite-sized pieces and place them in a bowl.
   • Add lime juice and orange juice, making sure the shrimp is fully submerged.
   • Let the shrimp marinate in the fridge for 30-45 minutes, stirring occasionally. The shrimp will “cook” in the citrus juice and turn opaque.
2. Mix the Ceviche:
   • Once the shrimp is ready, drain any excess citrus juice.
   • Add the red onion, jalapeño, cilantro, avocado, cucumber, and tomato to the shrimp. Gently mix everything together.
   • Season with salt and pepper to taste.
3. Assemble the Tostadas:
   • Spoon the shrimp and vegetable mixture over each tostada.
   • Garnish with lime wedges.
4. Serve:
   • Enjoy immediately to keep the tostadas crispy.

Both recipes offer a light and zesty flavor, with fresh shrimp and vegetables paired perfectly with the crisp tostada shell. You can customize with your favorite toppings like avocado or hot sauce! Let me know if you’d like any additional modifications or another recipe idea.