Name: Chef's At Home: Connie Cosio's Shrimp Ceviche on Toastaditos
Ingredients: 2 pounds white shrimp peeled and deveined; 10 jalapeños, washed, dried, and stems removed; 10 to 12 limes, divided, plus 4 whole limes for garnish; Sea salt, to taste; 1/2 red onion, diced; 2 large cucumbers; 3 medium tomatoes, drained, seeded and diced; Corn oil, for frying; Corn tortillas

2 pounds white shrimp peeled and deveined

10 jalapeños, washed, dried, and stems removed

10 to 12 limes, divided, plus 4 whole limes for garnish

3 medium tomatoes, drained, seeded and diced

Shrimp Ceviche on Toastaditos

First, prepare the Nayarit-style salsa verde:  Place the jalapeños into a blender with the lime juice. Puree until blended, and add salt to taste. Set aside.

In a non-reactive bowl, combine shrimp, red onion and juice of 5 to 7 limes and set aside to marinate for 5 minutes. Add salt to taste. Add the cucumber, tomato, then stir in the salsa verde. Taste and add salt or a little more lime juice if needed.

Using a 2-inch round cookie cutter, cut the tortillas into small rounds. Fill a pan halfway up with the corn oil and heat over medium-high heat. Fry the tortillas until crispy and golden brown. Remove to a paper towel-lined plate to cool.

To serve, place a tablespoon of ceviche on each toastadito.

Connie Cosio, chef & owner of Coni'Seafood in Los Angeles, teaches you how to make her favorite shrimp ceviche.