Ingredients
Kosher salt
1 lb. shrimp, peeled and deveined
Juice of 7 limes
Juice of 1 orange
1/2 c. red onion, diced
2 jalapeños, minced
1 c. cucumber, seeded and diced
1 c. chopped cherry tomatoes
2 tbsp. freshly chopped cilantro
1/4 c. mayonnaise
2 tbsp. hot sauce
8 corn tostadas
1 avocado, sliced
Preparation
Step 1Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes. Step 2Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator for 20 minutes. Step 3Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. Step 4In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Step 5Top each tostada with sliced avocado and serve immediately.
Step 1Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 15-30 minutes.Step 2Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. Step 3In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.Step 4Top each tostada with sliced avocado and serve immediately.
If you’ve never made ceviche before, it’s not difficult. Our top tip is to make sure that you’re starting out with really good shrimp; since the dish is so simple, the quality of shrimp you use will have a really big impact on how tasty the finished dish is. Also, if you’re concerned about the whole raw seafood thing– don’t be! We’ve provided two different ways to prepare the shrimp– poaching and the traditional method of solely curing it in citrus– so you can pick the preparation that’s most comfortable for you. Read on for more tips for making this shrimp ceviche. And if you’re looking for more shrimp-spiration, check out some of our other favorite shrimp recipes. How is the shrimp in this ceviche cooked? Traditionally, the shrimp in shrimp ceviche is actually cured by the citrus juice that it marinades in. The acid in the citrus juice changes the shrimp’s protein structure so that it firms up and becomes opaque, similarly to the way it would if it was poached. People have been preparing and eating shrimp ceviche like this for years, and it’s absolutely safe, but many people preparing it for the first time prefer to poach the shrimp in simmering water before marinating it in the citrus. We’ve provided the instructions for both below! How long should the shrimp sit in the citrus marinade? Whether you’re poaching the shrimp or allowing it to cure in the citrus, we recommend leaving it for 15-30 minutes. This is ample time for it to cure and absorb those flavors, but not so long that the acid will completely destroy the shrimp and turn it dry and chalky. What can I serve with ceviche? We love scooping up ceviche with tortilla chips– they add great crunch and saltiness!– and here we’ve taken it one step further by piling the ceviche on top of crispy corn tostadas so it becomes a great portable snack. Don’t forget the spicy mayo spread: we love its creaminess and the extra hit of spice it brings! Made these? Let us know how it went in the comment section below!
