Kyle’s Killer Ceviche Del Mar

Remove tails (discard tails) from shrimp and chop shrimp into 1/2-inch chunks. Place chopped shrimp into a 9 x 13 glass (non-reactive) pan in a single layer. Pour lemon juice over shrimp and marinate, covered, in the refrigerator for 4 hours.

In the meantime, chop tomato, cucumber, onion, peppers and cilantro and add to a large mixing bowl. Add crab meat and Clamato; stir to combine. Add seasonings (celery salt, salt, pepper) and stir to combine; refrigerate until shrimp is ready.

When shrimp is “cooked” (by marinating in lemon juice), add crab/veggie mixture to the shrimp and stir to combine. Serve immediately with tostadas and avocado.

To serve, place tostada on salad plate. Using a slotted spoon, scoop about 1/4 cup of ceviche and add on top of tostada. Garnish with sliced avocado and extra cilantro leaves.

Note: If not serving immediately, cover and refrigerate until ready to eat. This recipe made so much (there were only 6 of us taste-testing it) that I ate it over several days. So it keeps well in the refrigerator for a few days. The cucumbers start to lose their crunch after the first day, but it is still delicious!