200g raw, whole medium shrimp, peeled and deveined
4 60ml bottles Tabasco Sauce or Tabasco Chipotle Sauce
240ml freshly squeezed lemon juice
1 Tbsp fine salt
150g diced tomato
150g diced red onion
50g roughly chopped fresh coriander
1/2 avocado, cubed
30g sour cream
50g crispy pork cracklings (chicharrón), for garnish
- In a large bowl, combine shrimp, Tabasco Sauce, lemon juice and salt. Set aside and marinate for 20 minutes.
- In a separate bowl, combine the tomato, onion and coriander and mix well. Season with salt to taste. Add avocado cubes.
- Transfer vegetable mixture to bowl of marinated shrimp and mix well to incorporate.
Spread sour cream on each tostada and top with ceviche. Garnish with slices of crispy pork cracklings.