This also makes an amazing DIP or nacho topping as pictured here!
Ingredients:
1 lb. cooked shrimp(you could even use frozen, thawed shrimp)
1 cup roma tomatoes, deseeded and diced (1/2 inch pieces)
3 jalapeños, seeded and finely chopped
1 small red onion diced (1/2 inch pieces)
1 can black refried beans
3 tbsp fresh cilantro finely chopped, juice of 3 limes, juice of 2 lemons, 1 tbsp white vinegar, 1 tbsp hot sauce, 2 tsp garlic salt, 1 avocado, 6 tostadas
Directions:
Chop the shrimp into large pieces and set aside. In a glass bowl, combine tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp. Add in lemon juice, lime juice, white vinegar, hot sauce, and garlic salt. Toss a few times with a large spoon until everything is well combined. Refrigerate for 30 minutes, stirring occasionally. After the ceviche has been refrigerated, add in the avocado. Assemble the tostadas: Top each tostada with a spoonful of black refried beans, shredded lettuce and the ceviche mixture. Serve immediately. BOOM!
Recipe inspired by: www.mariahspleasingplates.com