Ceviche Self-Portrait Recipe

Ingredients
<br>- 1 pound shrimp, peeled and deveined
<br>- 4 limes, juiced
<br>- 4 roma tomatoes, seeded and diced
<br>- 1/2 yellow onion, finely diced
<br>- 1 cucumber, peeled, seeded, and diced
<br>- 4 serrano peppers, seeded and minced
<br>- salt and pepper to taste
<br>- 12 tostada shells
<br>- hot pepper sauce (optional)
<br><p></p>Directions
<br>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.
<br>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.
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Ingredients
- 1 pound shrimp, peeled and deveined
- 4 limes, juiced
- 4 roma tomatoes, seeded and diced
- 1/2 yellow onion, finely diced
- 1 cucumber, peeled, seeded, and diced
- 4 serrano peppers, seeded and minced
- salt and pepper to taste
- 12 tostada shells
- hot pepper sauce (optional)

Directions
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.

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