Serves   4




1/2 cup + 2 Tbsp. fresh Lime Juice
3/4 lb. unpeeled Shrimp (small size - 41/50 count to a pound)
1/2 lb. White Fish such as Halibut, cut into 1" cubes
1/2 Medium White Onion chopped into 1/4" pieces
1/3 cup fresh Cilantro chopped, plus several sprigs for garnish
1/2 cup Ketchup
2 Tbsp. Chapala Hot Sauce
2 Tbsp. Olive Oil preferably extra-virgin
1/2 cup Cucumber peeled and diced
1/2 cup Jicama peeled and diced
1 small Ripe Avocado peeled, pitted and cubed (plus extra for garnish)
1 Jalapeño seeded, diced
Salt
4 Tostadas



1. Bring 1 quart salted water to a boil and add 2 Tbsp. of lime juice. Scoop in the shrimp and fish, cover and let the water return to a boil. Immediately remove from heat, and pour off all the liquid keeping the seafood in the pot. Replace the cover and let shrimp steam off the heat for 10 minutes. Spread out the shrimp and fish in a large bowl to cool completely. Peel and devein the shrimp. Lay the shrimp on your work surface, make a shallow incision down the back and scrape out the intestinal tract. Toss the shrimp and fish with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.

2. In a small strainer, rinse the onion under cold water, drain off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, Chapala Hot Sauce, olive oil, cucumber, jicama, avocado and jalapeno. Taste and season with salt.

3. Spoon the ceviche onto tostadas. Garnish with sprigs of cilantro and avocado slices.