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.