How to build the perfect shrimp ceviche tostada

Depending on where the shrimp comes from, its a family project in our house. We are serious shrimp snobs, and have become such wussies, we can't eat shrimp that has any sand vein at all, or we are convinced we have food poisoning. So we have a family shrimp de-veining session, and we can knock out 4 pounds of shrimp, pretty and clean in no time.

Now, purists will cry foul if you boil your shrimp, we do, only because these days, unless you see that shrimp come out of the ocean, you can't be sure of the freshness. 'Cooked' in lime juice is just fine if you have really fresh shrimp, otherwise you are asking for pain and suffering.

Lots of fresh cilantro, tomatoes, onions, garlic, and jalapenos. A pinch of salt & pepper, cumin and a generous squeeze of lime juice, and you have a shrimp ceviche fit for a king.

Take a tostada shell, smear with mashed avocado, pile on a scoop of ceviche, more hot sauce, if that is your thing, and crumble some queso fresco.

Simple.
Yummy.

And another family bonding experience.

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