Serves 4 | Prep 15 minutes |Cook 60 minutes |


1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 tsp dried coriander
1/4 pound skinned red snapper fillets, pin bones removed and cut into small pieces, 1/4 pound shrimps
1 cup of chopped tomatoes
1/3 cup finely chopped shallots
1/4 cup finely chopped fresh coriander,
4 tostada shells
1/2 medium sliced avocado
2 tbsp finely chopped fresh coriander
1 lime, cut into 8.


1-Place the lime juice, olive oil, and coriander in a bowl and mix to combine.
2-Stir in the 1-2 tbsp KANKUN® CHIPOTLE SAUCE.
3-Add the snapper and shrimps to the marinade and stir to combine. Let the seafood marinate for about 5 minutes.
4-Meanwhile, combine the tomatoes, shallots, coriander, in a bowl. Add the seafood.
5-To serve: Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the coriander and serve immediately with lime wedges and KANKUN® CHIPOTLE SAUCE.