Baja-Style Shrimp Ceviche Tostadas Kit

What You Get

Limes

Bay shrimp (see note below)

Red onion

Jalapeño (optional)

Tomato

Cilantro

Avocado

Tostada shells

What You'll Need

Salt

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.