¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice
Nutrition Info
Calories 256
Fat 8g
Carbs 23g
Fiber 7g
Sugar 6g
Protein 26g
How to Make It
1. Step
Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
2. Step
Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
3. Step
Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
4. Step
Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
5. Step
To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
