There is nothing better to enjoy during the warmer seasons than the vibrant flavours and colours of a seafood ceviche. Ceviche refers mainly to the method of “cooking” meats and seafood in citrus juices, relying solely on the acidity of the citrus to cure the protein. This method originates in Peru but is very widely popular in many Latin American countries. This version opts for a cooked shrimp to avoid concerns regarding food safety that sometimes deters many ceviche virgins from attempting this instantly addictive dish. The shrimp are also blanched and submerged in ice water once cooked to immediately shock and stop the cooking process, ensuring that the shrimp is not overdone. Use more or less chilies and lime juice to suit your tastes and serve on top of crispy corn tostadas or chips.
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.