Chile Margarita Shrimp Ceviche Tostada

Chef Ryan Wiebe

Servings

2

Prep Time

5 minutes

Cook Time

15 minutes

Cuisine

Latin/South American

Category

Main Course

Citrusy, super-fresh, and spicy - there's some serious science going on to create those unique flavors of ceviche.

Word of the Day: Denature: deΒ·naΒ·ture / dΔ“ΛˆnāCHΙ™r/ verb.

Denature refers to the physical changes that take place in a protein exposed to abnormal conditions in the environment. Heat, acid, high salt concentrations, alcohol, and mechanical agitation can cause proteins to denature.

Chef Ryan shows you how to denature the day away and create some amazing shrimp ceviche along the way.

Chile Margarita Shrimp Ceviche Tostada

Ingredients

  • 10-12 shrimp, raw, peeled and deveined
  • 4-6 limes
  • 2 Tbsp Spiceology Chile Margarita blend, divided
  • Red onion, thinly sliced
  • Cherry tomatoes, quartered
  • Cucumber, diced small
  • Tostadas

For garnish

  • Cilantro
  • Avocado, sliced
  • Optional, hot sauce

Directions

  1. Cut your shrimp up in a smaller dice size and add into a bowl.

  2. Squeeze about 4 limes until there is enough lime juice to cover your shrimp. Mix in 1 Tbsp of Spiceology’s Chile Margarita blend. Set aside for 15 minutes.

  3. In a separate bowl, add your onion, tomatoes, cucumber, and cilantro along with the other tablespoon of Chile Margarita, and mix together.

  4. After 15 minutes add your shrimp into your tomato mixture and give a quick mix.

  5. To plate this dish, add sliced avocado to your tostada, top with your ceviche mix, and finish with hot sauce!
Recipe Products
Blend

Chile Margarita Mexican Seasoning

Key Ingredients

Cumin, Brownulated Sugar, Orange Peel, Lime, Chili Peppers