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."
Original recipe yield: 6 servings
PREP TIME 15 Min
INGREDIENTS
* 1 pound shrimp, peeled and deveined
* 4 limes, juiced
* 4 roma tomatoes, seeded and diced
* 1/2 yellow onion, finely diced
* 1 cucumber, peeled, seeded, and diced
* 4 serrano peppers, seeded and minced
* 1 teaspoon salt and pepper to taste
* 12 tostada shells
* 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.
