Happily Pink's Summer Ceviche Recipe

• 1 ½ pounds shrimp (cooked, peeled, deveined)
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup cucumber diced
• ¼ cup red onion diced
• ¼ cup tomato diced
• ¼ cup cilantro chopped
• 1 large avocado diced
• pinch of salt
• pinch of fresh ground pepper
• pre-made (or homemade) corn tostada shells
• optional garnish: lime wedges or avocado slices

1) Chop shrimp then add to a mixing bowl with lemon and lime juices. Allow to marinate for 20-30 minutes.

2) Stir in cucumber, red onion, tomato, cilantro, avocado. Season with salt and fresh ground pepper. Refrigerate until chilled.

3) Bake pre-made corn tostada shells in the oven for 3-4 minutes at 350° F, or microwave for 30-45 seconds.

4) Using a warm tostada shell, top 2-3 tablespoons of chilled ceviche onto the shell, then garnish if desired. (Tip: Use a slotted spoon to drain the ceviche before placing it on the tostada).

Alternatively, serve ceviche in small, individual bowls with chips on the side.