How To Make the BEST CEVICHE | TOSTILOCOS DE CAMARÓN

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Peel, devein, and clean 2 pounds of medium sized shrimp.

Cover the shrimp with juice from 10 to 12 limes to marinate.

If uncomfortable eating raw shrimp, boil them until they turn salmon color.

Cover the shrimp with foil and refrigerate for about 30 minutes.

Mix the shrimp at the 15-minute mark to ensure even coating with lime juice.

Chop 4 to 5 roma tomatoes and transfer to a bowl.

Chop 1/4 of a white onion into small pieces and add to the bowl with tomatoes.

Slice 1/2 of a purple onion into small strips and add to the bowl.

Chop 1 chili serrano and 1 habanero into small circles and add to the bowl.

Peel and chop 2 cucumbers into small cubes and add to the bowl.

Chop a small bunch of cilantro and add to the bowl.

Shred 1/2 pound of imitation crab and place it on top of the vegetables.

Drain lime juice from the shrimp and add shrimp to the bowl with vegetables.

Season the ceviche with garlic salt, black pepper, and regular salt to taste.

Squeeze the juice of 1 lemon and 1 lime into the mixture and mix everything together.

Refrigerate the ceviche for 20 minutes before serving.

Serve the ceviche on top of Tostitos and add hot sauce and avocado as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens