With the heat of summer officially settling in, all I want to eat are meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months 🔥❌🍹
On my table today, I have this delicious shrimp ceviche served over corn tostadas. This dish is bright and fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished with a kick of jalapeño and spicy mayo. Can be served as a snack, lunch, or light dinner. Whichever way you choose, be sure to have a lot tortilla chips nearby for scooping.

Let’s make some Shrimp Ceviche.

For the Ceviche, you’ll need:
🍤 1 pound peeled deveined shrimp 
🍤 1/2 cup lime juice
🍤 1/4 cup lemon juice
🍤 2 small tomatoes
🍤 1/2 red onion
🍤 1 large jalapeño pepper
🍤 1 medium cucumber 
🍤 3/4 cup corn
🍤 2 1/2 tablespoons fresh cilantro 
🍤 1 avocado 
🍤 Salt & pepper to taste

For the spicy mayo:
🥣 1/2 cup mayonnaise 
🥣 2 tablespoons sriracha sauce
🥣 1 tablespoon hot sauce 

This recipe is very simple and flexible. You can adjust the amount of each of the ingredients to your own taste.

🍤 Peel, devein, and cut the shrimp into medium-sized pieces.
🍤 Squeeze lemon and lime and pour over the shrimp.
🍤 Refrigerate for 3 hours, letting the shrimp soak in this citrus juice, until it’s firm and opaque.
🍤 Stir in diced red onion, scallion, cucumber, tomatoes, jalapeño pepper, avocado, chopped cilantro, and corn; and season with salt and white pepper to taste. Add hot some hot sauce, if you like it a little spicy.
🍤 In a small bowl, mix together mayonnaise, sriracha and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Serve immediately.
Bon Appétit 💐💖

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Enjoy! 👩🏻‍🍳👌🏻

MADE WITH LOVE!
RUBY

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