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" Talk about Mexican cuisine, and most people conjure images of tortillas smothered in cheese\u2014heavy and spicy. But Lina Darnell, who pens the DIY blog Fancy Frugal Life lightened up south-of-the-border fare with this easy shrimp ceviche tostada recipe. Lina&amp;#039;s husband loves restaurant ceviche, a dish where fish is &amp;quot;cooked&amp;quot; in citrus juices, but her delicious version uses cooked shrimp, lime juice, and fire-roasted tomatoes. Muy deliciosas indeed.   Lina topped store-bought tostada shells with her shrimp ceviche concoction, but she says that this recipe would be equally good served as a dip with tortilla chips.  Shrimp &amp;quot;Ceviche&amp;quot; Tostadas  This makes a pretty large batch, Lina says.  INGREDIENTS  2 pounds cooked shrimp, tails removed 2 14-ounce cans fire-roasted diced tomatoes 2 fresh tomatoes, chopped \u00BD of an 11.5-ounce can of V8 Tomato Juice 2 limes, juiced \u00BE cup chopped cilantro 1 small red or white onion, chopped 1 jalape\u00F1o, chopped (omit if you want a mild version of this recipe) 1 clove garlic, chopped 1 teaspoon cumin Salt and pepper to taste Tostada shells 2 large avocados, chopped (for serving) Mexican Cotija cheese (for serving)  DIRECTIONS  Mix everything but the tostada shells, avocados, and Cotija cheese together and chill for at least an hour. &amp;quot;But the longer it chills, the better it gets,&amp;quot; Lina says. Right before serving, add the chopped avocados and Cotija cheese.  Tell us: How do you lighten up Mexican cuisine?   (Photo courtesy of Lina Darnell)  ----- Plus: See more of our pretty handy project ideas \u00BB Spicy and delicious chili recipes \u00BB35 new uses for old things \u00BBMexican taco salad recipe video \u00BB "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/a5143/shrimp-ceviche-tostadas/>