How to make Tostadas de ceviche de camarón
Ingredients:
– 3lbs shrimp
– 5 limes juice
– 3 tomatoes
– 1 cilantro
-1 red onion
– 2 big avocados
– 3 spoons of garlic salt
– 3 tea spoons of olive oil
– 3 tea spoons of black pepper
Instructions:
Optional you can also add cucumber and Chile serrano or jalapeño
I add Chile Serrano and Valentina sauce after because my kids are peaky eaters lol 😝
*You can follow step by step in the pics*
OKAY PEOPLE THIS IS WHAT WORKS FOR ME THE SHRIMP I BOUGHT WAS RAW AND I WAS ALREADY STARVING IM NOT SAYING YOU HAVE TO DO IT THIS WAY BUT YOU CAN USE RAW , COOKED SHRIMP OR COOK THE SHRIMP WITH LIME JUICE ❌IT’S OPTIONAL❌
Enjoy !!
Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 300 | TOTAL FAT: 16g (mostly from the avocado and olive oil) | SODIUM: 550mg | CARBOHYDRATES: 12g | FIBER: 6g | PROTEIN: 25
Frequently Asked Questions:
Can I substitute another type of seafood for the shrimp?
Yes, ceviche can be made with many types of seafood. Fish like tilapia or sea bass are common substitutions. The key is to use fresh, high-quality seafood.
How do I prevent the avocados from browning?
Avocados start to brown once they’re exposed to air due to oxidation. Adding them last and right before serving can help minimize browning. If you need to store the ceviche, pressing plastic wrap directly onto the surface of the ceviche can help keep the avocados green. Acid from the lime juice also helps slow down the browning process.
How long should I marinate the shrimp in the lime juice?
The shrimp should be marinated in the lime juice until they turn pink and opaque. This can take anywhere from 15 minutes to an hour depending on the size of the shrimp. Make sure all shrimp are submerged in the lime juice for even “cooking”.
How do I prepare the shrimp for this recipe?
For ceviche, it’s important to first clean the shrimp. This involves peeling them and removing the vein along the back. Some people prefer to quickly blanch the shrimp in boiling water for about 1-2 minutes before proceeding with the recipe for food safety reasons, but traditional ceviche uses raw seafood that’s “cooked” by the acid in the lime juice.