Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
Drain, let cool, then chop shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
Top each tostada with sliced avocado and serve immediately.
COOKING IN CITRUS INSTRUCTIONS
Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
Top each tostada with sliced avocado and serve immediately.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/16/shrimp-ceviche/