Shrimp "ceviche" tostadas
This is a spinoff of our shrimp cocktail recipe. Using cooked shrimp will allow you to skip the traditional ceviche aspect of cooking your shrimp in the citrus juices. It's a flavorful combination that will leave you tempted to eat the entire bowl!
2 small bottles of Clamato
2 cucumbers, peeled & diced
1/2 red onion, diced
2 bunches of cilantro, chopped
5 roma tomatoes, diced
4 key limes (juiced)
1 bag cooked, peeled, no tail shrimp
Hot sauce or ketchup to taste
1. Combine all ingredients in a large bowl.
2. Chill until ready to serve. For best results allow the mixture to sit overnight.
3. When ready to serve, use a slotted spoon to scoop out the mixture onto your tostada, leaving behind the juice. (This will help you avoid a soggy tostada later!)
4. Garnish with fresh avocado and lettuce.