340g raw shrimp (or white fish), chopped into small pieces
1/2 cup lime juice + 1 tablespoon
¾ cup small diced cucumber
¾ cup small diced pineapple
¼ cup finely diced red onion
1 jalapeno, finely diced
½ cup finely chopped cilantro + more for garnish
1 avocado, mashed
4 tostados
Salt and Pepper
Hot Sauce
Directions
Pat the raw shrimp (or fish) dry. Add it to a bowl. Pour over ½ cup lime juice. Mix to combine. Cover and refrigerate for 30 minutes.
Remove the shrimp from the fridge and drain off any excess liquid that has accumulated in the bowl.
Stir in the cucumber, pineapple, red onion, jalapeno, cilantro and remaining 1 tablespoon of lime juice. Season with salt and pepper.
Divide the avocado evenly among the 4 tostadas. Spread evenly over the bottom. Top each with some of the ceviche. Garnish with more cilantro and hot sauce (if using).
