Ceviche Self-Portrait
A delicious recipe for shrimp ceviche that gets better over time! With the uncommon addition of cucumber, bright and refreshing. A sprinkle of hot pepper sauce can be used to adjust the heat to your preferred level.
Dice shrimp and place in a mixing bowl.
Squeeze lime juice over shrimp until they are completely covered about 4 limes.
Stir in the tomatoes onion cucumber serrano peppers and salt and pepper.
Cover and refrigerate 1 hour.
When ready to serve adjust seasoning with salt and pepper as needed.
Serve on top of tostada shells with a splash of hot sauce if desired.