Ingredients:

  • 1 pound (450g) medium shrimp, peeled, deveined, and tails removed
  • ¾ cup (175ml) fresh lime juice (about 6-8 limes)
  • 1/2 cup (120ml) red onion, finely diced
  • 1 cup (120g) cucumber, seeded and diced
  • 1 jalapeño pepper, seeded and finely minced (or more, to taste)
  • 1/2 cup (12g) fresh cilantro leaves, chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 6-8 corn tostada shells (store-bought or homemade)
  • Optional Toppings: avocado slices, crumbled queso fresco, hot sauce, lime wedges

Instructions:

  1. Bring a pot of salted water to a boil. Quickly blanch shrimp for 1-2 minutes, until just pink and opaque. Immediately transfer to an ice bath to stop the cooking process. Drain well. (Skip this if using pre-cooked shrimp)
  2. In the medium bowl, combine the shrimp and lime juice. Ensure the shrimp are completely submerged. Cover and refrigerate for at least 30 minutes, or until the shrimp are opaque and firm. This process 'cooks' the shrimp using the acidity of the lime juice.
  3. While the shrimp is marinating, dice the red onion, cucumber, and jalapeño. Chop the cilantro.
  4. Drain the shrimp from the lime juice (discard the juice). Add the diced red onion, cucumber, jalapeño, cilantro, olive oil, salt, and pepper to the shrimp. Stir to combine.
  5. Spoon the shrimp ceviche evenly onto the tostada shells.
  6. Top with your favorite optional toppings, such as avocado slices, crumbled queso fresco, a dash of hot sauce, and a squeeze of lime. Serve immediately.