Ceviche
While it may seem fancy, ceviche is actually a fairly simple dish at its core, and this Mexican-inspired shrimp ceviche is the perfect place to start.
Ingredients
- kosher salt
- 1 lb.shrimp, peeled, deveined
- ½ c.red onion, finely chopped
- 2jalapeños, finely chopped
- 7juice of limes
- 1juice of orange
- 1 c.cucumber, seeds removed, chopped
- 1 c.chopped cherry tomatoes
- 2 tbsp.chopped fresh cilantro
- freshly ground black pepper
- ¼ c.mayonnaise
- 2 tbsp.hot sauce
- 8corn tostadas or warmed tortillas
- 1avocado, chopped
Directions
Ceviche (poaching)
- 1
Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach until shrimp are pink and cooked through, about 3 minutes.
- 2
Drain shrimp and let cool. Transfer shrimp to a cutting board, remove tails, and cut shrimp into bite-size pieces.
- 3
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Refrigerate until cold, about 20 minutes.
- 4
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Ceviche (cooking in citrus)
- 1
Remove tails from shrimp and cut into bite-sized pieces.
- 2
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Cover and refrigerate until shrimp is opaque and firm, 15 to 30 minutes.
- 3
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Assembly
- 1
In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo onto tostadas, then spoon ceviche into the center.
- 2
Top each tostada with avocado and serve.