1 cup peeled & deveined shrimp
4 Tilapia fillets
2 Jalepenos diced
2 roma tomatoes, diced
1/2 red onion, diced
Goya Adobo seasoning
Shredded Colby Jack cheese
The Lime Mayo
zest of 5 limes
1 cup mayonnaise
1/2 tsp cumin
1 Tablespoon Tapatio or your favorite hotsauce
1 Tablespoon lime juice
Zest limes, placing zest in bowl, set aside limes.
For the mayo, mix all 5 ingredients (zest, mayo, cumin, tapatio and lime juice), cover and chill.
Dice Shrimp and Tilapia, place in bowl or non reactive pan.
Roll limes to loosen juice.
Squeeze lime juice on to seafood, mixing to coat.
Refrigerate until “cooked” by lime juice, about 1 hour and 15 minutes. (shrimp and fish will be opaque).
Drain, squeezing remaining lime juice out (discard juice). Stir in chopped onions, tomatoes and cilantro. Add Adobo Seasoning, adjusting to taste.
Serve on toasted tostada shells: top shell with mayo, lettuce, ceviche and shredded cheese. Garnish with chopped cilantro.