24 hrs prior to desired serving time, combine the following in a glass mixing bowl: shrimp, jalapenos, bell pepper, red onion, lemon and lime juice and dried garlic. Mix well, cover bowl with plastic wrap and allow to marinate in the refrigerator overnight. The following day, just prior to serving, fold in cucumber and cilantro to the mixture and combine well. Serve ceviche on top of baked or fried corn tortillas, add a layer of avocado and radishes, and finish with a squeeze of lime juice and a dash of Tajin seasoning on each tostada.
Serve and enjoy!
Makes approx. 8 – 10 small tostadas.