Remove shrimp from the shells. Cut the shrimp into small pices (not too fine). Zest and cut the limes and lemons to juice. Add the juice to the shrimp. Then, add salt, mix, and taste slightly. After mixing, allow the shrimp to cook in the acide for one hour by refridgerating it in a non-reactive bowl.
Dice your red onion, melon, and jalapeno pepper into small pieces. Remember to remove the pith and seeds. Once your shrimp is off white and no longer clear, they are cooked! Remove them from the citrus marinade and reserve. Don't be afraid to add some back in if you need to.
Mix diced items into the Ceviche. Add minced cilantro and parsley as a last ingredient. Adjust your seasoning with salt, pepper, and lime juice. Use red pepper flakes if you like heat.
Heat a sauté pan and fry your tostones. Season once they are golden brown with salt and granulated garlic.
Serve the ceviche on the warm tostones and finish with lime juice at the table. Bon appétit!
