- 3 jalapeno chilies, 1 finely diced
- 1 bunch cilantro
- Extra-virgin olive oil
- 3 limes, juiced
- 1 pound cleaned jumbo shrimp
- 1/ 2 red onion, minced
- 1 mango, finely diced
- 1/ 2 cucumber, finely diced
- 1 cup cherry tomatoes, cut into quarters
- 1 tomato, finely diced
- Black pepper
- 1 cup garlic mayonnaise
To make shrimp ceviche: blend 2 jalapeño chillies, 1/2 cup cilantro, a drizzle of extra virgin olive oil, lime juice and a pinch of salt until you get a smooth green marinade. In a bowl add your shrimp and half of the minced red onion. Pour the lime-jalapeño marinade over the shrimp. Cover bowl with cling film and let it marinate for 1 hour in the fridge.
To make pico de gallo: Mix the diced jalapeno, mango, cucumber, cherry tomatoes and diced tomato with the remaining red onion and lime juice, a drizzle of extra virgin olive oil, a pinch of salt and coarse black pepper. Mix everything and set aside.
To make your tostadas: spread garlic mayo over the tostadas. Spoon the ceviche mixture on top, then the marinade. Garnish with pico de gallo, fresh cilantro and a pinch of maldon salt.