If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.
Ingredients
- shrimp: 1 pound (peeled and deveined)
- limes: 4 piece (juiced)
- Roma tomatoes: 4 piece (diced)
- yellow onion: 0.5 piece (diced)
- cucumber, peeled, seeded, and: 1 piece (diced)
- serrano peppers: 4 piece (minced)
- salt and pepper: (to taste)
- tostada shells: 12 piece
- hot pepper sauce: 1 Tbsp
Metric Conversion
Stages of cooking
-
Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
-
When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.
