Shrimp Ceviche Tostadas 4 Steps
Cook the shrimp in a large pot of boiling salted water for 2-3 minutes until cooked through. While the shrimp are cooking, prepare an ice bath by combining 4 cups of ice with 12 cups of water in a large bowl. Once the shrimp are cooked, use a spider to remove them from the pot into the prepared ice bath. Allow the shrimp to cool in the ice bath for 5 minutes, strain off and allow to dry on a paper towel-lined plate.
Once the shrimp have dried, cut them into preferred bit-sized pieces. Combine in a large mixing bowl with the sliced grape tomatoes, diced cucumbers, sliced red onions, chopped cilantro, extra virgin olive oil, minced garlic, diced jalapeño as well as the juice of 1-2 limes and 1/2 orange, mix to combine.
Adjust seasoning with salt, pepper and additional lime juice as desired. Cover and allow to chill in the fridge for 1-2 hours.
Once the ceviche mix is chilled, spoon on top of corn tostadas and serve with avocado slices as well as additional lime wedges and cilantro.