Ceviche

1. 1

   Dice carrot, cucumber, tomatoes, and onion and put into a bowl.

2. 2

   Cut shrimp into about 3-4 pieces and add to bowl.

3. 3

   Squeeze the juice of the limes into the bowl. Add Tapatio and salt to mixture.

4. 4

   Refrigerate for about 1-2 hours or until shrimp looks cooked. The acidity of the lime juice will cook the seafood thoroughly. If this makes you if-fy, substitute cooked shrimp meat.

5. 5

   Spoon ceviche onto tostada rounds or scoop with chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.