Shrimp "Ceviche" Tostadas

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1 pound cooked medium (36 to 42 per lb.) shrimp, cut in half lengthwise

1 medium tomato, chopped

1 avocado, chopped

1 serrano chile, halved, seeded, and sliced

1/2 English cucumber, peeled and chopped

1/2 cup chopped red onion

1/4 cup chopped cilantro

1/2 teaspoon dried oregano

Juice of 1 lime

8 tostada shells

1/2 cup crumbled feta cheese

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