Ceviche

• 1 pound lump crabmeat
• 2 pounds small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled
• 4 ripe avocados, pitted, peeled, and cut into 1/2-inch dice
• 4 medium ripe tomatoes, cut into 1/2-inch dice
• 2 medium cucumbers, peeled and cut into 1/2-inch dice
• 1 large white onion, finely chopped
• 1 serrano pepper, seeded and finely chopped (optional)
• 1 bunch of fresh cilantro, leaves chopped
• 1/2 to 1 cup Clamato juice
• Juice from 3 to 4 limes (6 to 8 tablespoons)
• 1 teaspoon kosher salt, or to taste
• Cholula Hot Sauce to taste (optional)
• About 30 tostadas

1. In a large serving bowl, place the crab, shrimp, avocados, tomatoes, cucumbers, onion, serrano (if using), cilantro, Clamato juice, lime juice, salt, and hot sauce (if using).
2. Stir with a fork until gently combined.
3. Cover and refrigerate for 30 minutes.
4. To serve, place the serving bowl out with a stack of tostadas and a large number of small plates so guests can serve themselves.

lump crabmeat, shrimp, avocados, tomatoes, cucumbers, white onion, serrano pepper, fresh cilantro, clamato juice, kosher salt

Taken from www.epicurious.com/recipes/food/views/ceviche-377068 (may not work)