NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup lime juice

0.25 cup lemon juice

0.5 cup cucumber

0.5 cup tomato

0.25 cup red onion

1 tbsp jalapeño

0.25 cup cilantro

0.25 whole avocado

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

2 whole corn tostadas

PREPARATION

• 1

  Bring a small pot of water to a boil and blanch the shrimp for 60 seconds until just pink, then immediately plunge them into an ice bath to stop the cooking.

• 2

  Chop the chilled shrimp into bite-sized pieces and place them in a glass or ceramic bowl.

• 3

  Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged, and refrigerate for 30 minutes to finish the curing process.

• 4

  While the shrimp marinates, finely dice the cucumber, tomato, red onion, and jalapeño.

• 5

  Drain about half of the citrus juice from the bowl, then fold in the diced vegetables and chopped cilantro.

• 6

  Season the mixture with sea salt, black pepper, and chili powder, stirring gently to combine all the flavors.

• 7

  Gently fold in the diced avocado and serve the ceviche immediately alongside the crunchy corn tostadas.