Description

This shrimp ceviche is bright, fresh, and full of bold citrus flavor with tender shrimp, crisp vegetables, and a creamy spicy finish. The recipe offers two easy preparation options and delivers a balanced combination of acidity, heat, and texture that works perfectly for tostadas or warm tortillas.

Ingredients

One pound shrimp, peeled and deveined

Kosher salt to taste

Freshly ground black pepper to taste

Juice of seven fresh limes

Juice of one fresh orange

Half cup red onion, very finely chopped

Two jalapeños, finely chopped

One cup cucumber, seeds removed and chopped

One cup cherry tomatoes, chopped

Two tablespoons fresh cilantro, chopped

Quarter cup mayonnaise

Two tablespoons Texas Pete Original Hot Sauce or Crystal Hot Sauce or Sriraja Panich Hot Sauce

Eight corn tostadas or warmed tortillas such as Guerrero Corn Tostadas, La Banderita Corn Tostadas, or Mission Corn Tortillas

One ripe avocado, chopped

Instructions

Bring a large pot of salted water to a boil, remove from heat, add the shrimp, cover, and let sit until pink and opaque, then drain and cool completely before chopping into bite size pieces

For the citrus method, place chopped raw shrimp in a bowl, cover fully with lime and orange juice, season lightly with salt, and refrigerate until opaque and firm, stirring once during the process

Place prepared shrimp in a large non reactive bowl and mix with red onion and jalapeños, then chill briefly to allow flavors to blend

Add cucumber, cherry tomatoes, and cilantro, season with black pepper and additional salt as needed, and gently toss

Mix mayonnaise with hot sauce until smooth to create a creamy topping

Warm tostadas or tortillas lightly, spread with spicy mayo, spoon shrimp ceviche on top, and finish with chopped avocado before serving

Notes

Use very fresh citrus juice for the best flavor and aroma

Cut all ingredients evenly to ensure balanced texture in every bite

Adjust jalapeño amount based on preferred heat level

Season gradually since citrus intensifies saltiness as it rests

Chill the ceviche before serving to enhance flavor and texture

Drain excess citrus liquid before assembling tostadas to prevent sogginess

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Poached or Citrus Cured
Cuisine: Latin American