Yita S. Rivera / The Ebbtide
Ceviche is the perfect appetizer for staying inside to watch football on Thanksgiving.
Although this year’s celebration will have its shortfalls due to COVID-19, this handy recipe will allow you to use some lemons to make the best of a sour situation.
By the time you’ve tried it, you won’t regret treating yourself to this healthy meal.
Start to finish: approx. 4 hours
Step 1: Prepare shrimp
5 large Lemons
7 large Limes
1 pound of large white fresh shrimp (note: must be very fresh because it will be eaten raw)
Clean shrimp (peel it, devein it and cut it into thirds)
Place in a large glass bowl
Squeeze 5 large lemons and 7 large limes all over the shrimp (they should be swimming in the juices). Add more if needed.
Mix, cover and refrigerate until the shrimp shrivels up slightly and turns pink in the juice (about 2-3 hours).
Step 2: Combine salsa
1 small white onion
1 bunch of radishes
1 bunch of green onion
1 bunch of cilantro
1 large jalapeno (the WA state ones are hot. Be careful not to add too much. If you do, it will blend in within an hour or two, so prepare advance just in case)
1 can El Pato (“the duck”) tomato sauce or ½ cup clamato juice
Garlic salt, pepper and olive oil to taste
Dice all veggies, and mix in a glass bowl. Chill and cover until ready to serve.
Step 3: Assemble tostada
Prepared shrimp and salsa (from steps 1-2)
Optional: Add a tiny bit of mayonnaise to the shell prior to placing the toppings.
Place equal amounts shrimp and avocado on tostada shells and cover with salsa.
Optional: pour desired amount of hot sauce over the top.