RecipesIngredients

Shrimp Ceviche

Shrimp Ceviche

If you’re a bit hesitant about the whole raw seafood thing, don’t be! We’ve provided two different ways to prepare the shrimp—poaching and the traditional method of solely curing it in citrus—so you can pick the preparation that’s most comfortable for you.

Ingreadient

• Kosher salt
• 1 lb. shrimp, peeled, deveined
• 1/2 c. red onion, finely chopped
• 2 jalapeños, finely chopped
• Juice of 7 limes
• Juice of 1 orange
• 1 c. cucumber, seeds removed, chopped
• 1 c. chopped cherry tomatoes
• 2 Tbsp. chopped fresh cilantro
• Freshly ground black pepper
• 1/4 c. mayonnaise
• 2 Tbsp. hot sauce
• 8 corn tostadas or warmed tortillas
• 1 avocado, chopped

Direction

1. 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.
2. Drain shrimp and let cool. Transfer shrimp to a cutting board, remove tails, and cut shrimp into bite-size pieces.
3. In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Refrigerate until cold, about 20 minutes.
4. Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
5. Remove tails from shrimp and cut into bite-sized pieces.
6. 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.
7. Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
8. In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo onto tostadas, then spoon ceviche into the center.
9. Top each tostada with avocado and serve.