INGREDIENTS
Kosher salt
1 lb. shrimp, peeled and deveined
Juice of 3 limes
Juice of 1 orange
1/2 cup red onion, diced
2 1/2 jalapenos, minced
1 cup cucumber, seeded and diced
1 cup chopped cherry tomatoes
2 TBSP. chopped fresh cilantro
1/4 cup mayonnaise
2 TBSP. hot sauce
8 corn tostadas
1 avocado, sliced
DIRECTIONS
Bring a large pot of well-salted water to a boil.
Turn off heat.
Add shrimp and poach until shrimp are pink and cooked through, about 3 minutes.
Drain and let cool.
Chop shrimp into bite-size pieces.
In a large bowl, combine shrimp with lime juice, orange juice, onion and jalapenos.
Season with salt.
Marinate in the refrigerator for 1 hour.
Stir in cucumber, tomatoes and cilantro.
Taste and adjust seasoning.
Make spicy mayo in a small bowl by mixing together mayo and hot sauce.
Spread onto tostadas and add ceviche.
Top each tostada with sliced avocado and serve immediately.
