Shrimp Ceviche with Salsa Verde

In a large glass dish, add the chopped shrimp and pour the fresh lemon juice over it, ensuring the shrimp is fully submerged.

Season the shrimp with salt, black pepper, and garlic powder. Stir to combine and set aside to marinate for at least 30 minutes, or until the shrimp turns opaque and is 'cooked' through by the citrus.

While the shrimp marinates, prepare the vegetables: finely dice the red onion, chop the cilantro, finely dice 2 of the jalapeños, and deseed and dice 2 of the cucumbers and all of the tomatoes.

To make the salsa verde, add the remaining cucumber (1), a handful of cilantro, the remaining jalapeño (1), the serrano pepper (if using), soy sauce, and salt to a blender. Pour in some of the lemon juice from the marinating shrimp.

Blend the salsa ingredients until smooth.

Pour the blended salsa verde over the marinated shrimp.

Add the prepared diced vegetables (red onion, cilantro, jalapeños, cucumber, tomatoes) to the shrimp mixture.

Stir everything together until well combined.

Taste the ceviche and adjust the seasoning with more salt, garlic powder, and black pepper to your preference.

Just before serving, dice the avocados and gently fold them into the ceviche.

Serve on tostadas, optionally spread with mayonnaise, and top with a generous amount of the ceviche.