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For this quick no-cook supper, sweet little bay shrimp marinate in tangy lime juice while you prep the mix-ins. Pile everything on top of crunchy tostada shells and dig in.
What You Get
Bay shrimp (see note below)
What You’ll Need
Makes 3 servings
25 minutes active
25 minutes total
In a large bowl, juice 4 limes (you should have about ½ cup). Add the shrimp, toss until combined, and let marinate in the refrigerator while you prep the veggies.
Dice half the red onion (you should have about ½ cup). Finely dice the jalapeño, if using. Dice the tomato. Chop half the bunch of cilantro, including some of the stems. Pick a handful of cilantro leaves from the remaining half bunch and set aside. Peel, pit, and dice the avocado.
Add all of the chopped veggies and herbs to another large bowl. Squeeze with the juice of the remaining 2 limes. Drain the shrimp and add them to the bowl with the veggies and herbs, stirring to combine. Season with salt to taste.
Spoon the ceviche onto the tostada shells, scatter with the reserved cilantro leaves, and serve.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: crustacean shellfish.