Ceviche ala Boca Chica:

Ceviche ala Boca Chica:


raw, tail-off shrimp 10 oz.

limes for juicing- about 3

Clamato juice 4 oz.

hot salsa 2 oz.

tomato sauce 6 oz.

chopped jalapeno 1.5 oz. (remove seeds)

onions 2 oz.

tomato 2 oz.

Salt to taste

avocado slices 6 cilantro sprigs

tostada shells 3-6



Cut/chop raw shrimp into small pieces. Flash boil for 30 seconds. Place in glass bowl and squeeze one lime over shrimp. Refrigerate for at least 2 hours.

After refrigeration, spoon and mix Clamato juice, hot salsa, tomato sauce, and chopped jalapeno, onions and tomato with cooled shrimp. Salt to taste. Spoon into 3 serving dishes. Garnish with avocado slices, a lime slice, and a sprig of cilantro. Serve with 1 or 2 tostada shells.