Mexican cuisine · Fish & Seafood

Tostadas de Ceviche de Camarón

Shrimp cured in lime juice, piled onto fried tortillas with tomato, onion and cilantro.

Ingredients · for 4 servings

• 500 g raw shrimp (peeled)
• 8 limes
• 3 ripe tomatoes
• 1 white onion
• 1 bunch cilantro
• 1 serrano chile
• 1 avocado
• 8 tostadas (or crisply fried corn tortillas)
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the shrimp into 1 cm pieces, place in a glass bowl and cover with the juice of 6 limes; chill for 20 min. until the flesh is white and firm on the outside.
2. Meanwhile seed and finely dice the tomatoes, finely chop the onion and soak it in cold water for 5 min. so it turns milder.
3. Roughly chop the cilantro, seed and finely dice the serrano chile, and cut the avocado into 1 cm cubes.
4. Drain the shrimp, catching the lime juice, and mix back in half of it – the rest would make the ceviche watery.
5. Fold in the tomatoes, drained onion, chile, cilantro and olive oil, season generously with salt and pepper and let sit chilled for 10 min. to develop flavor.
6. Fold in the avocado just before serving and pile the ceviche onto the tostadas, serving the remaining limes in wedges alongside.