While it may seem fancy, ceviche is actually a fairly simple dish at its core, and this Mexican-inspired shrimp ceviche is the perfect place to start.
Ingredients
Instructions
Ceviche (Poaching)
Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach until shrimp are pink and cooked through, about 3 minutes.
Drain shrimp and let cool. Transfer shrimp to a cutting board, remove tails, and cut shrimp into bite-size pieces.
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Refrigerate until cold, about 20 minutes.
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Ceviche (Cooking In Citrus)
Remove tails from shrimp and cut into bite-sized pieces.
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Cover and refrigerate until shrimp is opaque and firm, 15 to 30 minutes.
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Assembly
In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo onto tostadas, then spoon ceviche into the center.
Top each tostada with avocado and serve.
Nutrition
- Calories
- 458 Calories
- Fat Content
- 21 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 188 mg
- Sodium Content
- 1121 mg
- Carbohydrate Content
- 36 g
- Fiber Content
- 12 g
- Sugar Content
- 9 g
- Protein Content
- 29 g
