Shrimp Ceviche in Red Sauce

In a bowl, combine the chopped shrimp with black pepper, salt, and the juice of 10 limes. Ensure the shrimp is fully submerged.

Cover and refrigerate for about 1 hour to allow the shrimp to 'cook' in the lime juice.

While the shrimp marinates, prepare the salsa. Heat a dry pan over medium heat.

Add garlic cloves, chiles de árbol, guajillo peppers, and chiles tepin to the pan.

Lightly toast for about 2 minutes, being careful not to burn them. Remove from heat and set aside.

In a molcajete (mortar and pestle), add the toasted garlic cloves and grind into a paste.

Add the toasted chiles and a pinch of salt to the molcajete and continue grinding until a thick paste forms.

Pour a few spoonfuls of the lime juice from the marinating shrimp into the molcajete and mix well to create the salsa roja.

In a large mixing bowl, combine the marinated shrimp and its juice, diced cucumber, diced Roma tomatoes, diced red onion, and chopped cilantro.

Pour the prepared salsa roja from the molcajete into the bowl.

Season with Maggi seasoning sauce and Huichol hot sauce.

Mix everything together thoroughly.

Taste and adjust seasoning, adding more salt if needed.

To serve, spread a layer of mayonnaise on a tostada. Top with the shrimp ceviche, sliced avocado, and an extra drizzle of hot sauce.