Shrimp and Jaiva Tostada

I wouldn't realize I haven't posted my actual recipe here if not for a request from a fellow Soompier. So here’s my Ceviche Made-Easy. It is packed with lots of tomatoes, cucumbers, red onion, avocados, cilantro and Serrano chilies for heat. I use fresh juices from orange, lemon and lime and a little Splenda to balance the acidity. I normally would just use shrimp but after tasting Jaiva Tostada from a Mexican seafood place, I became a convert. I would rinse it first with lemon juice together with the shrimp before tossing it with the other ingredients. It is a meal by itself served with tostadas and Tapatio hot sauce although it is considered an appetizer. It also pairs wonderfully with grilled fish or meat.

Shrimp & Jaiva Tostada

½ pound medium shrimp (I use the frozen/cooked variety which I rinse with lemon juice then drain before tossing with other ingredients)
½ lb jaiva or imitation crab, flaked
2 tsp sea salt (or more)
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and diced
½ cup red onion, finely chopped
1 Serrano chile, seeded and finely chopped
1 cup seeded and diced tomatoes
1 avocado, peeled, seeded, and chopped
1 tbsp roughly chopped cilantro leaves, plus leaves for garnish
1 packet Splenda

Method:

Whisk together all the citrus juices. Season with salt and add a packet of Splenda.
Pour over the chopped cucumber, tomatoes, red onion, cilantro, Serrano chilie and avocados.
Toss gently while adding the shrimp and jaiva.
Serve with tostadas, sliced limes and Tapatio hot sauce