Shrimp Ceviche Tostadas

Ingredients

• 1 lb raw shrimp, peeled, deveined, and tails removed
• 3/4 cup fresh lime juice (about 6 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 cucumber, peeled, seeded, and finely diced
• 2 Roma tomatoes, seeded and finely diced
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and finely minced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 tsp salt, plus more to taste
• 1 tbsp ketchup (optional, for a classic Sinaloa-style touch)
• 8 tostada shells (crisp flat fried corn tortillas)
• 1 lime, cut into wedges, for serving

Nutrition (estimated per serving)

Method

1. Bring a medium pot of water to a rolling boil over high heat. Add the shrimp and cook for exactly 1 1/2 to 2 minutes, until they turn pink and opaque and curl into a loose C shape - do not walk away, as shrimp overcook within seconds past this point.
2. Immediately drain the shrimp and transfer them to a bowl of ice water to stop the cooking. Let them sit in the ice water for 3 minutes, then drain well and pat dry with paper towels.
3. Chop the cooled shrimp into small 1/2-inch pieces and place them in a large glass or ceramic bowl (avoid reactive metal bowls, which can give an off flavor with the citrus).
4. Pour the lime juice and lemon juice over the chopped shrimp, making sure all the pieces are submerged. Cover and refrigerate for 15 to 20 minutes - since the shrimp is already fully cooked, this brief marinating time is just for flavor, not for cooking.
5. While the shrimp marinates, prepare the vegetables: finely dice the cucumber, tomatoes, and red onion, and mince the jalapeno, keeping each on the smaller side so every bite of ceviche gets a bit of everything.
6. After marinating, drain about half of the citrus juice from the shrimp bowl, leaving just enough to keep everything moist (too much liquid will make the tostadas soggy).
7. Add the diced cucumber, tomatoes, red onion, jalapeno, and chopped cilantro to the bowl with the shrimp. Gently fold everything together with a spatula until evenly combined.
8. Season with the salt and, if using, stir in the ketchup for a touch of sweetness and color (this is optional but traditional in many Mexican coastal ceviche styles). Taste and adjust with more salt or lime juice as needed.
9. Gently fold in the diced avocado last, being careful not to mash it, so it stays in distinct soft cubes throughout the ceviche.
10. Cover and refrigerate the finished ceviche for at least 10 minutes to let the flavors meld, but plan to serve it within a couple of hours, as the avocado and cucumber will release water and turn watery if it sits too long.
11. Just before serving, spoon a generous heap of ceviche onto each tostada shell, piling it high in the center so the shell stays crisp at the edges.
12. Serve immediately with extra lime wedges on the side, and eat right away with your hands or a fork before the tostada shells soften from the moisture.

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