Shrimp Ceviche Rojo de Camarón

Ingredients

• 2 lbs. of shrimp
• Juice of 12 limes
• 1/2 red onion
• Salt and pepper to taste
• 3 roma tomatoes
• 1 English cucumber
• Some cilantro
• 1 serrano pepper
• Some tostadas
• Avocado
• Some oil
• 1 guajillo pepper
• 4 chiles de arbol
• 2 garlic cloves
• Juice of 3 limes
• 1 teaspoon of jugo maggi
• 1 tablespoon of salsa marisquera

Instructions

1. Clean, devein, and cut 2 lbs. of shrimp into smaller pieces.
2. Add the juice of 12 limes, 1/2 red onion, salt, and pepper to the shrimp and mix well.
3. Refrigerate the mixture for 10 to 15 minutes.
4. In a pan set to medium heat, add some oil and cook 1 guajillo pepper, 4 chiles de arbol, and 3 chiles de pin for about 20 seconds.
5. Transfer the cooked chiles to a blender.
6. In the same oil, cook 2 garlic cloves for about 2 minutes and add them to the blender.
7. Once the oil cools down, add it to the blender along with the juice of 3 limes, 1 teaspoon of jugo maggi, 1 tablespoon of salsa marisquera, and salt to taste.
8. Blend the mixture until smooth.
9. Add 3 roma tomatoes, 1 English cucumber, some cilantro, and 1 serrano pepper to the blender and mix until well combined.
10. Check for salt and adjust if necessary.
11. Serve the ceviche on tostadas with avocado.