Simple Shrimp Ceviche with Tostadas

Ingredients

½ pound (about 12) large shrimp, pre-cooked, peeled + deveined
2 large ripened tomatoes, roughly diced
⅓ cup yellow onion, roughly diced
1 medium jalapeño, de-seeded and diced (more or less depending on heat desired)
Juice of 4 fresh limes
Small handful fresh cilantro, roughly chopped, including stems (about 2 tbsp)
Salt and pepper to taste
3 to 4 dashes Mexican hot sauce of choice (I like Valentina hot sauce for this)
8 store-bought gluten-free tostadas
Fresh cilantro, roughly torn or chopped to garnish

Directions

First start by preparing the ceviche. In a large bowl, combine all of the ceviche ingredients together with a bit of salt and pepper to taste. Stir gently to mix well and combine all the ingredients.

Taste and adjust to your desired taste; you might want more lime-juice, more salt, more hot sauce, etc.

When it’s to your desired taste, cover with cling film and place in the fridge for about 20 minutes to allow the flavors to meld.

After 20 minutes, plate the ceviche. Place the tostadas on a large plate and top each with a serving of ceviche. Top with a sprinkling of cilantro and enjoy straight away.

Eat this ceviche within 24 hours of making for optimal freshness.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.