Shrimp Ceviche Tostadas

Ingredients

• 1 pound Raw shrimp, peeled and deveined
• 1 cup Fresh lime juice
• 2 medium Roma tomatoes, diced
• 0.5 cup Red onion, finely chopped
• 1 medium Cucumber, peeled and diced
• 0.25 cup Fresh cilantro, chopped
• 1 small Jalapeño, minced(optional)
• 1 large Avocado, sliced
• 8 pieces Corn tostadas
• to taste Salt and black pepper

Instructions

1. 1

   Cut the raw shrimp into small, bite-sized pieces and place them in a non-reactive glass bowl.

2. 2

   Pour the lime juice over the shrimp, ensuring they are completely submerged. Cover and refrigerate for about 20-30 minutes until the shrimp turn pink and opaque.

3. 3

   Drain about half of the lime juice from the bowl.

4. 4

   Add the diced tomatoes, red onion, cucumber, cilantro, and jalapeño to the shrimp mixture. Toss gently to combine.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Spread a small amount of mashed avocado or place slices on each tostada shell.

7. 7

   Top each tostada with a generous spoonful of the shrimp ceviche and serve immediately.