Ceviche Tostadas

Fresh shrimp ceviche served on crispy tostadas with spicy mayo

Ingredients

Ingredients

Ceviche:

• 1 pound peeled, deveined, shrimp cut into bite size pieces (or just buy the small shrimp)
• 1.5 cups lime juice
• 1 cup seeded and diced plum tomatoes
• 1 cup finely chopped red onion
• 1 cup diced cucumber
• 1/2 cup finely chopped cilantro
• 1 jalapeno, minced
• 1/2 cup tomato juice with clam broth (such as clamato)
• 1 tsp maggi sauce (or 1/2 tsp soy sauce and 1/2 tsp worcester sauce)
• Salt to taste

Spicy mayo:

• 1/2 cup mayonnaise
• 1 tsp lime juice
• 1 tbsp sauce from can of chipotle in adobo (ok to put some of the chipotles in there too)
• Hot sauce (for serving) to taste

Assembly:

• Corn tortillas fried (or baked, or whatever it takes to harden and ~flatten)
• Avocados, diced

Instructions

1. Combine shrimp and lime juice in a bowl and refrigerate until shrimp is cooked. Takes ~30 minutes. (Acid cooks the shrimp)
2. Combine other ceviche ingredients in a bowl, mix and set aside
3. Drain off the lime juice when cooked from the shrimp and combine with a bowl in step 2. Add salt to taste and refrigerate another 30 minutes to marinate
4. Mix the sauce ingredients together well and add to taste at serving
5. Serve ceviche over fried tortillas. Drizzle with spicy mayo and top with avocado