Shrimp Ceviche Tostadas

This is a recipe I made that is so refreshing when it's hot.  No cooking, except for the tostada shells, or you could purchase them already done although they aren't nearly as good as homemade.

For this recipe I used:

Large cooked and deveined shrimp
green onion
cilantro
avocado - cut into small squares
tomato - inside and seeds removed
lemon juice
lime juice
cucumber - remove seeds and cut into small squares
jalapeno chili - about 2 or 3 depending how hot you want it
salt
garlic powder
onion powder

I didn't give measurements because it depends how much you want to make.  I used a 32 oz. bag of large shrimp.  Remove the tails and cut into bite size pieces.  Chop 5 green onion stems, cilantro, tomato, cucumber, avocado and jalapeno and add to the shrimp.  Squeeze the juice of 2 lemons and 2 limes into mixture.  Add more if needed.  Add 1 tsp. garlic powder and 1 tsp. onion powder and salt to taste.  Mix and let sit in refrigerator for at least an hour before serving.

Meanwhile if you want the homemade tostada shells, heat cooking oil in a frying pan until heated to 350º or until the handle of a wooden spoon inserted in the oil shows bubbles around it.  Make sure your oil is not smoking or it will burn the shells.  Add a corn tortilla watching it to make sure it doesn't burn.  Let tortilla cook in the oil about 1-2 minutes then carefully turn it over.  Continue to cook the shell until it is just golden and crisp.  Drain on paper towels.

Serve with rice and enjoy!