Easy Shrimp Ceviche Tostadas

My entire family loves to grill during the summer. It gets everyone outside and you don't have to be in a hot kitchen because, believe it or not, most homes in San Diego do not have air conditioning! Besides grilling, another method I like to use during the hot California days is to make ceviche. You positively do not have to cook a thing, the citrus juices do it for you. Make sure you use freshly squeezed lime juice and lemon juice, and although the mayonnaise on the tostada is completely optional, you better believe it makes these tostadas super yummy!

If you're a little weary about the raw shrimp, you can just make a batch of the imitation crab meat ceviche and use that instead. It's still delicious!

INGREDIENTS

• 1 1/2 to 2 lbs. small raw shrimp, peeled and cleaned
• 5 limes, juiced
• 1 lemon, juiced
• 1/2 cup red onion, diced
• 1 Jalapeño pepper, seeded and finely diced
• 3 tomatoes, diced
• 2 ripe avocados
• 1/2 cup Cilantro leaves, lightly chopped
• Kosher salt
• Fresh ground pepper
• Tostadas
• Mayonnaise

DIRECTIONS

1. Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
2. Toss into the "cooked" shrimp the jalapeño, tomatoes, red onion, and the cilantro leaves. Add 1/2 tsp. salt and 1/2 tsp. pepper. Cover with plastic wrap and set in the fridge for and additional hour.
3. Just before serving, put the ceviche into your serving dish. Dice up two avocados and add it to the ceviche and gently mix to combine. Add a bit more salt and pepper, if needed. Serve with a side of tostadas. Slather a little mayo on the tostada then top it with the ceviche and enjoy!