Summer weather is still going strong here in SoCal. Therefore, there is a need for a cool dish in the triple digit heat. Together with my partner in crime, we had seemingly unlimited ceviche for several days in a row. WHAT A WIN! I hope you enjoy this recipe as much as I did making it.
Ingredients:
2 lbs of raw shrimp (at least 20-30 count)
1/2 red onion
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow or orange bell pepper
1/2 cucumber
1 large tomato
2 tbsp of cilantro
3 jalapenos
2 garlic cloves
8-10 limes
Tostada shells
Optional:
Avocado
Tapatito
This dish requires a lot of prep. No cooking but lots of prepping. First you'll want to clean your shrimp really well as it is the star of the show. I like to keep a nice cool ice bath for the shrimp. Cleaning by deveining all your shrimp, remove the tail and head if they are still on. Once clean, keep your shrimp in a nice ice bath, cover and place into the fridge.
After you've cleaned the shrimp, its time to start prepping all your accompaniments. You'll want to chop everything the same size, dice the bell pepper, onion, tomatoes, and cucumber in cm pieces. Extra tip: for the tomatoes and cucumber, I take out the seeds and any extra liquid it produces. Then mince the jalapenos, cilantro and garlic. Place everything in a large bowl.
Add the shrimp. Now the fun part, squeezing the limes! You'll want to squeeze enough lime to cover all of the ingredients. It took about 8 for me to fully cover the ingredients. Salt and pepper. Leave for at least 4 hours, best if its overnight. Once the shrimp is cooked, taste and re-season to your liking.
Top your tostada with the ceviche. Add you favorite hot sauce and avocado. And ENJOY!
XX
Kathy
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