1 pound of your favorite bag of Philly Shrimp (peeled and deveined)

3 Juiced Limes

1/2 Onion

1 Juiced Orange

1 Tbsp Olive Oil

2 Chopped Tomatoes

1 Chopped Jalapeño

1 Cup Cilantro

Salt

Corn Tortillas

2 Small Tomatoes or 1 Large Tomato

1/4 Cup Canola Oil

1/4 Cup Water

1/2 Cup Arbol Dried Chiles

1 Garlic Clove

1/2 Tbsp Chicken Bouillon

1/2 Tbsp Salt

1/4 Tbsp Cumin

1/2 cup Mayonnaise

1 Juiced Lime

1 Tsp Paprika

1/8 Tsp Salt

1/2 Tsp Chili Powder

1/2 Tsp Chipotle Powder

1. Pour Philly shrimp into a mixing bowl. Add lime and orange juice. Stir well and make sure the shrimp is evenly coated. Let that marinate and refrigerate in an airtight container for 20-30 minutes.

2. Add corn tortillas to a pan full of hot oil for 5 minutes until they are a light golden brown. Transfer to a plate lined with paper towels.

3. For the Jerez sauce, roast the tomatoes using the oven on broil. Roast for 10 minutes, turning every 3 minutes. Add canola oil to a pan on low-medium heat. Add arbol dried chiles and water. The chiles are done when they are soft to the touch. Blend the garlic clove, chicken bouillon, salt, cumin, tomatoes and chiles together. Mix until smooth and well combined.

4. For the chipotle mayo, add the mayonnaise, lime, salt, paprika, chili powder and chipotle powder into a bowl. Whisk until it's smooth.

5. Take the shrimp out of the refrigerator. Add the chopped tomatoes, chopped jalapeño, cilantro and oil. Mix and fold gently. Add salt to taste.

6. To assemble the tostadas, take a tostada, add jerez sauce, add your ceviche, drizzle chipotle mayo on top and add cilantro for garnish.