Fresh and full of bright citrus, ceviche is the perfect dish for a hot summer evening, when no one wants to turn on the stove — it cooks itself in lime juice. Here’s our foolproof how-to for making a party-worthy, well-nigh irresistible ceviche with confidence. Our serving suggestion? Pair it with ice-cold Coronas!

Servings: 4

Ingredients

1 lb peeled, deveined shrimp, chopped into ¼-inch pieces

6 ­­– 8 limes, juiced

1 cucumber, seeded and diced

½ red onion, diced

2 serrano peppers, seeded and minced

¾ cup cilantro, chopped

½ orange, juiced

2 avocados, peeled and halved

1 lime

Salt to taste

Directions

1. Place shrimp in a glass bowl and add lime juice until the shrimp is completely covered.
2. Cover the bowl and refrigerate for 2 to 4 hours. Tip: when the shrimp are pink and slightly opaque, they’re ready to eat.
3. While the shrimp are refrigerating, prep the cucumber, red onion, serrano peppers, half a cup of the cilantro, and orange juice. Tip: wear gloves while seeding and chopping the serrano — otherwise your hands will burn for hours!
4. Drain the shrimp and add the prepped ingredients to the bowl. Mix together and add salt to taste.
5. In a separate bowl, mash together the avocados and lime. Add salt to taste.
6. Spread the mashed avocado on a tostada chip, add a spoonful of ceviche, and finish with cilantro and a squeeze of lime.