Over medium high heat, in a 6qt pot, add water and a pinch of salt.
When water starts to boil, add defrosted, deveined shrimp and cook 4-6 minutes depending on size. Shrimp will be done when they turn pink and the backs (where the vein was) starts to open a bit.
Remove from heat, drain and add to ice water bath to stop the cooking.
When cooled, remove the shells and tail from each shrimp. Set aside.
When all the shrimp have been removed from shells, chop into thirds and place in large bowl.
How to make the ceviche
To the large bowl with chopped shrimp, add the red onion, radish, chopped tomato, cucumber, minced garlic, avocado oil, lime juice, cilantro leaves, jalapeno (optional) salt and pepper.
Toss gently, taste for salt and lime juice, add if needed.
Chill for 15 minutes.
Serve on top of tostadas, and top with thinly sliced avocado, salsa and extra squeeze of lime.
Notes
Nutrition
Serving: 1tostadaCalories: 198kcal
Nutritional information is calculated online and should be used as a guide.