Tostadas de Ceviche con Mango

1. Juice the limes. Chop the shrimp into bite size pieces.
2. Add the shrimp to a bowl with salt and black pepper to taste. Add the lime juice and mix well. Store in the fridge for 30-60 minutes.
3. While the shrimp marinates, chop the vegetables and mango. Chop 1/2 the mango into bite size pieces and reserve the other half for the sauce.
4. Once the shrimp has marinated, remove 1/2 cup of the lime juice.
5. Add the lime juice to the blender with Clamato, 1/2 bunch of cilantro, the reserved 1/2 mango, jugo magi to taste, and 1 serrano (omit if you don’t want it to be spicy). Blend until smooth.
6. Add the vegetables to the bowl with the shrimp and top with the mango sauce. Mix well. Store in the fridge for a minimum of 30 minutes.
7. Serve 1/4 of the ceviche with 3 tostadas cervicheras and 30 grams of avocado.