INGREDIENTS
Kosher salt
1 lb. shrimp, peeled and deveined
Juice of 7 limes
Juice of 1 orange
1/2 c. red onion, diced
2 jalapeños, minced
1 c. cucumber, seeded and diced
1 c. chopped cherry tomatoes
2 tbsp. freshly chopped cilantro
1/4 c. mayonnaise
2 tbsp. hot sauce
8 corn tostadas
1 avocado, sliced

DIRECTIONS
POACHING INSTRUCTIONS
Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.
Top each tostada with sliced avocado and serve immediately.
COOKING IN CITRUS INSTRUCTIONS
Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.
Top each tostada with sliced avocado and serve immediately.