• 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, place a tablespoon of ceviche on each toastadito.