For the Ceviche:

1 lb fresh shrimp, peeled, deveined, and chopped (or whole if you prefer)

1 cup lime juice (about 8–10 limes), freshly squeezed

1/2 cucumber, diced

1 tomato, diced

1/2 red onion, finely diced

1/4 cup fresh cilantro, chopped

1 jalapeño or serrano pepper, finely chopped (optional for heat)

Salt and pepper, to taste

For Serving:

4–6 tostadas (crispy corn tortillas)

1 avocado, thinly sliced

Extra lime wedges

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