You can make the recipe [HERE](https://dobbernationloves.com/food-drink/tostadas-de-camaron-prawn-ceviche-tostada-recipe/). **Ingredients** • 1 lb Fresh Shrimp peeled, deveined, halved lengthwise • 3/4 cup Lime Juice • 1.5 lb Roma Plum Tomatoes diced • 1/2 English Cucumber peeled and diced • 1/4 cup Red Onion sliced • 1/4 cup Cilantro chopped • 1 Jalapeno Pepper sliced into rings
**Seasoning** • 1 Limes juiced • 3/4 tsp Kosher Salt • 1/4 tsp Black Pepper • 1/4 tsp Garlic Powder
**Assembly** • 6 Tostadas • 1 Avocado sliced • 1/2 cup Crumbled Queso or Feta Cheese **Instructions** 1 Set up a large bowl of ice and water. In a medium saucepan, bring water to boil over high heat. Add 0.5 pounds of the shrimp and cook until they turn pink, 3-4 minutes. Use a slotted spoon to transfer the shrimp to the ice bath to stop them from cooking. 2 In a medium bowl, combine the remaining shrimp and lime juice, making sure all of the shrimp are submerged. Cover the bowl with plastic wrap and place in the fridge. Let the shrimp marinate in the lime juice until they are pink in colour, 15-20 minutes. Drain the shrimp. 3 In a large bowl, toss together the tomatoes, cucumber, red onion, cilantro, and sliced Jalapeno. Fold in the lime-marinated shrimp and the parboiled shrimp. 4 In a small bowl, whisk together the lime juice, kosher salt, garlic salt and black pepper. 5 Pour the seasoning over the ceviche and toss to combine. 6 Top each tostada with 1 cup of the ceviche. Top the ceviche with slices of avocado and crumbled cheese. Serve with lime wedges and hot sauce.
lawnderl
Is that cheese on top? Weird topping but I’m curious as to taste how it combines with the ceviche
regio_del
Se mira muy rico, y mas pal calorcito que hay. Aunque nunca lo he probado con queso, supongo que sabra rico
NOT_MEXlCAN
We don’t usually put queso fresco on top of ceviche tostadas, how did it taste?
4 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/tostadas-de-camaron-prawn-ceviche-tostada-recipe/).
**Ingredients**
• 1 lb Fresh Shrimp peeled, deveined, halved lengthwise
• 3/4 cup Lime Juice
• 1.5 lb Roma Plum Tomatoes diced
• 1/2 English Cucumber peeled and diced
• 1/4 cup Red Onion sliced
• 1/4 cup Cilantro chopped
• 1 Jalapeno Pepper sliced into rings
**Seasoning**
• 1 Limes juiced
• 3/4 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Garlic Powder
**Assembly**
• 6 Tostadas
• 1 Avocado sliced
• 1/2 cup Crumbled Queso or Feta Cheese
**Instructions**
1 Set up a large bowl of ice and water. In a medium saucepan, bring water to boil over high heat. Add 0.5 pounds of the shrimp and cook until they turn pink, 3-4 minutes. Use a slotted spoon to transfer the shrimp to the ice bath to stop them from cooking.
2 In a medium bowl, combine the remaining shrimp and lime juice, making sure all of the shrimp are submerged. Cover the bowl with plastic wrap and place in the fridge. Let the shrimp marinate in the lime juice until they are pink in colour, 15-20 minutes. Drain the shrimp.
3 In a large bowl, toss together the tomatoes, cucumber, red onion, cilantro, and sliced Jalapeno. Fold in the lime-marinated shrimp and the parboiled shrimp.
4 In a small bowl, whisk together the lime juice, kosher salt, garlic salt and black pepper.
5 Pour the seasoning over the ceviche and toss to combine.
6 Top each tostada with 1 cup of the ceviche. Top the ceviche with slices of avocado and crumbled cheese. Serve with lime wedges and hot sauce.
Is that cheese on top?
Weird topping but I’m curious as to taste how it combines with the ceviche
Se mira muy rico, y mas pal calorcito que hay. Aunque nunca lo he probado con queso, supongo que sabra rico
We don’t usually put queso fresco on top of ceviche tostadas, how did it taste?