Ingredients:

  • Approximately 6 medium ripe tomatoes (about 700g / 1.5 lbs)
  • 5 ripe avocados
  • 3 bunches fresh cilantro
  • 6 fresh lemons
  • ½ cup bottled lemon juice, plus more to taste (approx. 120 ml)
  • 2 lbs cooked shrimp, peeled and deveined (approx. 900g)
  • 2 lbs imitation crab meat (surimi), (approx. 900g)
  • 2 tablespoons lemon pepper seasoning (approx. 20 g)
  • 1 tablespoon garlic salt, plus more to taste (approx. 10 g)
  • ½ teaspoon cayenne pepper, plus more to taste (approx. 2.5 g)
  • Tostada shells, for serving

Instructions:

  1. If using raw shrimp, quickly parboil it in salted water until pink and opaque (about 2-3 minutes). Immediately transfer to an ice bath to stop cooking. Drain well. Precooked shrimp is much easier.
  2. Thoroughly wash tomatoes, avocados, and cilantro.
  3. Dice tomatoes and avocados. Roughly chop the cilantro. Chop the shrimp and imitation crab into bite-sized pieces.
  4. Place all chopped ingredients in the large mixing bowl.
  5. Squeeze the juice from all 6 fresh lemons into the bowl. Add bottled lemon juice, starting with ½ cup.
  6. Sprinkle lemon pepper, garlic salt, and cayenne pepper generously over the mixture.
  7. Gently stir all ingredients together. Taste and adjust seasonings and lemon juice until you reach your desired flavour profile. Remember, the lemon cooks the shrimp and crab, so make it tart!
  8. Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavours to meld. (longer chilling improves flavour greatly)
  9. Spoon the ceviche onto tostada shells and serve immediately.