Sope Ceviche

Directions Print

1. Bring a large pot of salted water and Adobe to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and spread over a large sheet pan to cool down faster set aside until cool enough to handle, about 10minutes.
2. Chop the shrimp, and both fish into 1/2-inch pieces. Place in a large bowl. Add fresh lemon juice, fresh lime juice, pico de gallo, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Toast sopes until crispy.
4. Add ceviche mix and garnish. Optional garnishes- radish, fresh
   herbs , cucumber, mango, pineapple