Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds medium raw shrimp (peeled and deveined)
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 4 vine-ripened tomatoes (seeded and chopped )
  • 1 small red or white onion (chopped)
  • 2 serrano peppers (finely chopped)
  • 1 cucumber (peeled, seeded, and chopped)
  • handful cilantro (chopped, plus several sprigs for garnish)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 20 tostada shells
  • 1/3 cup pumpkin seeds (pepitas, toasted (optional))
  • 2 ripe avocados (pitted and peeled)
  • 2 cloves garlic
  • handful cilantro
  • 2 jalapeños (stemmed)
  • 1 cup crema Mexicana or sour cream
  • 1 teaspoon Kosher salt

Instruction

  • Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.
  • Toss prepared shrimp with juices with the remaining ingredients (except tostada shells and pepitas) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.
  • Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
  • Spread each tostada shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro, if using.