Mexican Shrimp Ceviche Tostada

Name: Mexican Shrimp Ceviche Tostada
Yield: 4
Ingredients: 1 lb large shrimp, peeled and cleaned; 3 lemons, limes can be used as well, juiced; ¼ onion, finely diced (yellow or red onions is fine); 1 clove garlic, finely chopped; 2 medium tomatoes, diced; 1 large cucumber, peeled and diced; 1 bunch fresh cilantro, chopped; 1 ripe avocado, diced; 1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like; 1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle; salt and pepper, to taste; hot sauce, of choice

Recipe by Amina Owens from tasty.co

Lunch

Ingredients

4 servings

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1 lb large shrimp, peeled and cleaned
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3 lemons, limes can be used as well, juiced
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¼ onion, finely diced (yellow or red onions is fine)
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1 clove garlic, finely chopped
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2 medium tomatoes, diced
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1 large cucumber, peeled and diced

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1 bunch fresh cilantro, chopped
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1 ripe avocado, diced
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1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
•

1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
•

salt and pepper, to taste
•

hot sauce, of choice

Instructions

Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.