Ceviche Self-Portrait
Description
A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.
Ingredients
•
1 pound shrimp, peeled and deveined
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4 limes, juiced
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4 roma tomatoes, seeded and diced
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1/2 yellow onion, finely diced
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1 cucumber, peeled, seeded, and diced
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4 serrano peppers, seeded and minced
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salt and pepper to taste
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12 tostada shells
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1 tablespoon hot pepper sauce
Directions
1
Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2
When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.