1 batch of ceviche with bay shrimp
1 cup Pico de Gallo salsa
Package of flat, crisp tostada shells
1 sliced avocado
Juice of 1 fresh lime
Combine the Pico de Gallo salsa and shrimp in a medium sized bowl and mix together with a large spoon. Scoop the mixture onto a tostada shell. Garnish with avocado slices. Squeeze on fresh lime juice to taste.
Assuming you have your batch of Pico de Gallo salsa at the ready, this is a very quick and easy recipe.
Have handy a good traditional hot sauce like Tapatio for those adventurous souls who like it hot, hot, hot!
We suggest bay shrimp because it’s usually precooked and readily available. But you can experiment with many different kinds of fish, crab, or even octopus.
Try adding some diced cucumber.