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Shrimp Ceviche Tostada

Yields8 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

 1 lb mini shrimp, fresh or thawed (if frozen)
 2 jalapenos, seeded
 1 red bell pepper, seeded
 ½ cucumber, diced
 ½ red onion, sliced
 1 organic Lemon, juiced
 1 organic lime, juiced + extra slices of limes for serving
 ½ cup cilantro, chopped fine
 1 tsp dried garlic
 1 avocado
 corn tortillas
 Tajin, seasoning to taste

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.

Nutrition Facts

Servings 8