Shrimp Ceviche TostadasBetty Navarro
Betty’s shrimp ceviche is a fun dish everyone will love. Using the acidity of the lime to cook the shrimp, we add cilantro, tomatoes, chiles and onions to create a delicious salad. On a hot day, enjoy these ceviche tostadas with an ice cold beer for a delicious treat.
- 1 lb. 30 count shrimp
- 1 cup lime juice (enough to cover the shrimp)
- 1 bunch Cilantro chopped
- 3 Tomatoes, diced
- ½ White Onion, diced
- Chile Serrano (optional and to heat preference)
- Salt to Taste
- Organic Corn Tortillas
- Oil for Frying (Canola, Soybean or Vegetable)
- Hot Sauce
- Avocado, Sliced
Make sure the shrimp is deveined with tails removed. Cut shrimp into smaller pieces (4 per shrimp) and place into large bowl. Cover completely with lime juice. The acidity of the lime is what cooks the shrimp. Cover and refrigerate for at least an hour (the longer the better). The shrimp will change from gray to pink.
Mix shrimp with cilantro, tomatoes, onion, chile serrano and salt.
In large pan heat oil to 350°F, fry Mi Rancho Organic Corn Tortillas flat to create tostada. Lay flat on paper towel to drain excess oil. Sprinkle with salt.
To serve, cover tostada with shrimp ceviche and top with your favorite hot sauce and avocado slices.
For a fun appetizer, create your tostadas with Mi Rancho Organic Taco Sliders!