We desert dwellers know how to celebrate the 5^th of May, that crazy fun fiesta where we all have a little Mexico running through our veins.Celebrated predominantly in the USA and the northern Mexican state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5^th, 1862. (It is often mistaken for Mexico’s Independence Day which is September 16^th).

For me, the celebration is all about great Mexican food, cold margaritas and getting together with friends.Since its normally already quite hot, I generally lean towards lighter, cooler food that is easy to prepare and full of fresh flavor.The ceviche recipe below fits the bill perfectly, and can be made earlier in the day with veggies pre-chopped and ready to go.Get the freshest veggies possible and adjust the heat to your liking, then turn on the mariachi music and grab a frosty glass…olé!

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Grilled Shrimp Ceviche

• 1 lb large shrimp, peeled and deveined
• 1 medium tomato, chopped
• Half a medium red onion, finely chopped
• 1-2 fresh jalapenos, seeded and chopped
• Half a cup of coarsely chopped fresh cilantro
• 2 large limes, juiced
• ½ teaspoon of salt, more to taste
• ¼ teaspoon of black pepper, to taste
• 1 mango, diced (can sub with peaches, melon, jicama, etc.)
• 1 clove of garlic, minced
• 1 large avocado, diced
• 2 teaspoons of olive oil

1. Grill or pan sear the shrimp on very high heat until just charred on the outside but not quite cooked through, immediately plunge in ice water to stop cooking.Once cooled, dice and put the shrimp in a glass or stainless steel bowl.
2. Add in tomato, onion, jalapeno, cilantro, garlic, lime juice, salt, and pepper; stir gently.
3. Cover and refrigerate 3-4 hours.
4. Shortly before serving, gently stir in the avocado, mango and olive oil, add more salt or pepper if needed

Serve on top of freshly made tostadas: heat one inch of olive oil in a skillet on medium high until very hot, add one corn tortilla at a time, cook until starting to puff, then flip and cook until golden brown. Drain on a baking rack with paper towels underneath…try using a chili or lime infused olive oil for extra flavor!

Note: try a few fun different toppings in little bowls for everyone to garnish their ceviche tostada personally.I like pomegranate seeds, crumbled Cojita cheese, toasted pumpkin seeds and extra lime wedges for squeezing.