Shrimp Ceviche TostadaLetssalsa
- 4 12cm soft corn tortillas
- 200 gr peeled boiled shrimp
- 4 limes
- 1 red onion finely chopped
- 1 tbs Explosive Pineapple hot sauce, optional
- 1 mango cut into cubes
- 1 avocado diced
- 1 bunch coriander
Preheat the oven to 180°C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 15 minutes until they are crispy. Get them out of the oven.
Squeeze the limes into a bowl. Add 1 tbsp of Explosive Pineapple hot sauce. Put the peeled shrimp in a bowl. Pour over the lime juice and stir well. Let the shrimp stand in the lime juice for 5-10 minutes.
Remove the shrimp from the lime juice and chop the shrimp and coriander and add a little lime juice.
Then add the mango, red onion and avocado. Stir it all together and season with salt and pepper.