AVOCADO SHRIMP CEVICHE TOSTADAS
Published: Thursday, August 10, 2017
1 1/2 lb. Raw Shrimp, peeled and deveined
1 1/2 Cup Cucumber, peeled and diced (1/2 inch pieces)
1 1/2 Cup Tomatoes, seeded and diced (1/2 inch pieces)
3 Jalapeños, seeded and finely chopped
1 Cup Red Onion diced (1/2 inch pieces)
4 Tablespoons Fresh Cilantro, finely chopped
Juice of 4 Limes (About 8 Tablespoons)
Juice of 2 Lemons (about ½ cup)
2 Tablespoon White Vinegar
1 Tablespoon Hot Sauce
2 Teaspoons Garlic Salt
2 Avocados, Diced
1 Can Black Beans, drained, rinsed (we used about ¾ of the can)
8 Tostada Shells
- In a stock pot, bring 8 cups of water to a boil. Add in shrimp, boil for 1 minute. Strain immediately and rinse with cold water. Chop the shrimp into large pieces and set aside.
- In a glass bowl, combine cucumber, tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp. Add in lemon juice, lime juice, white vinegar, hot sauce, and garlic salt. Toss a few times with a large spoon until everything is well combined. Refrigerate for 20 minutes, stirring occasionally.
- Add in the avocados and beans and toss lightly. Refrigerate for 10 more minutes.
- Top each tostada shell and serve immediately.