Servings: Prep Time 15 mins Refrigeration 1 hr Total Time 1 hr 15 mins Course: Appetizer, Main CourseCuisine: MexicanKeyword: ceviche, mexican food, seafood, shrimp Servings: 4 people Calories: 216kcal Author: Charbel Barker www.mylatinatable.com/shrimp-ceviche-mexican-style-cevich...

1 Bag 16 Ounces of Raw, deveined shrimp 1 Bag 16 Ounces of Raw, deveined shrimp
1/2 Red Onion diced ½ Red Onion diced
1 Cucumber diced 1 Cucumber diced
3 Tomatoes diced 3 Tomatoes diced
1 Jalapeño diced 1 Jalapeño diced
1/2 bunch of cilantro finely chopped ½ bunch of cilantro finely chopped
1 1/4 Cup of Real Lime Juice 1 ¼ Cup of Real Lime Juice
Juice from one lemon Juice from one lemon
1/4 cup of Worcestershire sauce ¼ cup of Worcestershire sauce
Salt and Pepper to Taste Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
1 Avocado 1 Avocado
Tostadas Tostadas

Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
Add the shrimp and mix well.
Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
Mix well and serve on the tostadas adding hot sauce to taste and avocados.