Shrimp Ceviche (Mexican style) Tostadas. I remember walking into my grandparent’s kitchen every Sunday and there was my Papito (grandfather) in his undershirt, cooking…most of the time it was some sort of seafood! Ceviche was in the rotation very often. He was great cook and a lover of food! I have taken some creative liberties with my ceviche and you know what? That’s what food is all about to me…making something your own. Ingredients: * 1 1/2 lb shrimp of choice (peeled and deveined). * 1/2 english cucumber or 1 regular. * 1 large serrano. * 2 scallions. * 1 shallot. * 1 cup cherry tomatoes. * 1/4 cup cilantro. * 2-3 lemons. * 1 lime. * Huichol to taste. * 3-4 squirts maggi. * Salt & pepper to taste. * Tostadas. * Salsa macha. * Japanese mayo. Directions: 1. Chop up the cucumber, tomato, shallot, scallions and serranos into pretty small pieces. 2. Chop your shrimp up into desired size. I like pieces bout 1/2 inch. 3. Add shrimp, shallots and serranos to a bowl. Add salt, pepper, lime and lemon. Let it cure for 20 min in the fridge. 4. Add in the tomatoes, cucumber, scallions and scallions to the bowl. 5. Add in the huichol and maggi. Add more lemon if desired. 6. Let it sit 20-30 min. The longer the better! 7. Add mayo to your tostadas, top with ceviche, salsa macha and lime! #ceviche #shrimpceviche #cevichedecamaron #tostadas