Shrimp Ceviche Tostada | Tony and Maribel

Tony and Maribel

Name: Shrimp Ceviche Tostada
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Tapatio Salsa Picante Hot Sauce; Hydroponic Tomato; Habanero Pepper; Campbell's Tomato Juice; SIGNATURE SELECTS Black Pepper, Ground; Organic Red Onion Bag; Organic Cucumber; Waterfront Bistro Juice, Concentrate, Lime; Jalapeno Pepper; Organic Cilantro; Wan Ja Shan Soy Sauce; JFC Shumai, Shrimp; Organic Avocado; Morton Iodized Salt, 26 Ounce; Lime; Ortega Tostada Shells

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Shrimp Ceviche Tostada

Serves 425 mins prep

A refreshing and spicy shrimp ceviche served on a crispy corn tostada, topped with fresh avocado and a drizzle of savory sauces. This vibrant dish is perfect for a light lunch, dinner, or appetizer.

0 servings

What you need

tbsp hot sauce

tomato

habanero pepper

cup tomato juice

pinch black pepper

red onion

cucumber

Waterfront Bistro Juice, Concentrate, Lime

cup lime juice

jalapeno pepper

bunch fresh cilantro

tbsp soy sauce

lb shrimp

avocado

pinch salt

lime

tostada shells

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Instructions

1. In a large bowl, combine chopped raw shrimp with chili lime seasoning, hot sauce, and a dark savory sauce.

2. Mix the shrimp and seasonings together.

3. Pour lime juice over the shrimp, ensuring it is well covered, and allow it to 'cook' in the citrus.

4. Add diced red onion, diced tomatoes, and diced cucumber to the bowl.

5. Pour in tomato juice and add a generous amount of chopped cilantro.

6. Season with salt and black pepper.

7. Add diced jalapeño and habanero peppers for heat.

8. Stir everything together until well combined.

9. To assemble, spoon the shrimp ceviche mixture onto a crispy tostada.

10. Top with slices of fresh avocado.

11. Garnish with a drizzle of dark sauce, hot sauce, and a sprinkle of chili lime seasoning.

12. Serve immediately with lime wedges on the side.