Ceviche Self-Portrait

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 190 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon hot pepper sauce
• 1 pound shrimp, peeled and deveined
• 4 limes, juiced
• 4 roma tomatoes, seeded and diced
• 1 cucumber, peeled, seeded, and diced
• 4 serrano peppers, seeded and minced
• 12 tostada shells
• 0.5 yellow onion, finely diced

Recipe Instructions

Step 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.

Step 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.