Ceviche Self-portrait

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

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.
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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