REAL DEAL Mexican Shrimp Ceviche!

AMESOME, AMAZING, TASTY!! Chef Fernando shares his SECRET recipe for Shrimp Ceviche with a simple Jalapeno-Lime Salsa and Avocado Puree.

Shrimp Ceviche Tostada

Ceviche
1# peeled and deveined shrimp
4 limes, juiced
½ red onion, small dice
1 medium carrot, grated
2 tbls. cilantro, chopped
1 tomato, seeded and diced
S&P

Avocado Puree
2ea. ripe avocados
2 tbls. olive oil
S&P, to taste

Jalapeno-Lime Salsa
4 ea. jalapeno pepper
4 ea. limes, juices
3 tbls. olive oil or neutral oil
S&P

Tostada
6” corn tortillas
Oil for frying, as needed depending on size of pan/pot.
*Store bought work perfect for this recipe


Directions:
1. Pat shrimp until completely dry
2. Coarsely chop or pulse with food processor
3. Remove and place in stainless steel or appropriately sized bowl
4. Submerge shrimp with lime juice and cover with plastic wrap.
5. Refrigerate for 1.5-2 hours
6. After 1.5-2 hours, or until the shrimp is no longer translucent and shows some hues of red, add in remaining ingredients.

Avocado Puree:
1. Scoop out flesh from avocado using a spoon and place in bowl
2. Mashed with fork and potato masher until smooth.
3. Add olive oil and season with S&P

Jalapeno-Lime Salsa:
1. In blender, place jalapeno peppers, lime juice, olive oil and S&P. Puree until peppers are broken down but still a bit course
2. Transfer to a bowl and set aside

Assembly:
1. Spread Tortilla/Tostada with avocado puree
2. Top with an even layer of shrimp ceviche
3. Drizzle with jalapeno-lime salsa, to taste
4. ENJOY!!