TACO NAZO SHRIMP CEVICHE
Bring salted water to a boil. Add peeled shrimp (size 51/60). Turn off the heat and let the boiling water cook the shrimp thoroughly until tender and a little “crispy.” Add a little more salt to liking.
After shrimp is tender and an orangey-pink, remove from pot. You can either reserve the juices to make shrimp cocktails or toss out. Let shrimp cool, then dice. Marinate diced shrimp in fresh lime juice for about an hour. Add diced red onion, diced cucumber, diced pieces of mango, cilantro, and diced tomatoes. Add more salt, some pepper and oregano. Add ketchup to your liking. Stir everything together.
Serve on top of tostadas (OR NACHOS!!!) and top with fresh avocado slices. (The recipe doesn’t include exact measurements because it’s usually made in army-sized quantities, but you get the idea.)