2 lbs of Wild Caught Tiger Shrimp (Vietnam)
10 limes
1/4 orange
Crushed sea salt
Crushed pepper
Cilantro
roma tomatoes (look for firm bright red tomatoes)
1 purple onion
2 cucumbers
1/2 orange bell pepper
2 – 8 oz can tomato juice (unsalted)
2 ripe avocados
tostadas
1. Slice lemons in half and squeeze into a bowl
2. clean shrimp in ice cold water while removing the shell
3. rinse and devein (some shrimp may come deveined already to make it easier)
4. rinse and slice shrimp in half length wise (you may slice smaller if desired)
5. place clean shrimp into bowl with lime juice and add salt and pepper to taste (lightly and add as desired)
5. Slice a few strips of onion and toss with the shrimp
6. cover and store in refrigerator for minimum 1 hour to chill and “cook” shrimp in citrus
7. Dice onion, tomatoes, cilantro, bell pepper (finely) and place in your veggie bowl
8. skin cucumber and dice into small squares
9. chop cilantro finely and mix with rest of vegetables – season with salt and pepper- cover and chill in fridge
10. drain almost all of the lime juice from the shrimp and squeeze quarter of orange onto shrimp
11. mix in vegetables, two cans of tomato juice, keep stirring and mixing
12. cut avocados in half, remove seed, scoop out slices of avocado onto ceviche and mix
12. Taste (remember to add salt and pepper sparingly and increase to desired taste)
13. serve over tostadas and Enjoy!
Susana Benavidez 