Shrimp Ceviche Tostadas

User Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
| Rate Recipe
Shrimp Ceviche Tostadas

Prep Time: minutes
Cook Time: hours
Yields: tostadas
Difficulty:

Ingredients

  • 1 pound medium or large raw shrimp peeled, deveined and chopped
  • 1/2 red onion thinly sliced, half mooned
  • 2 Roma tomatoes seeds removed and chopped
  • 1 jalapeño seeds removed and chopped
  • 1-2 garlic cloves finely diced
  • 6 limes juiced
  • 3 lemons juiced
  • handful fresh cilantro chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 tostada shells
  • Avocado Guacamole Cream
  • 2 avocados peeled and seeded
  • 2 garlic cloves finely chopped
  • 1-2 jalapeños seeds removed, chopped
  • 1 Roma tomato seeded and chopped
  • 1/4 cup red onion chopped
  • 2 tbsp fresh cilantro chopped
  • 1/4 cup mexican cream or sour cream
  • salt to taste
Difficulty:
These shrimp ceviche tostadas (tostadas de camarón) are excellent anytime. Tender, succulent shrimp ceviche on top of an avocado cream spread and a crispy tostada. An excellent refreshing and light recipe.

Love ceviche?

Then these shrimp ceviche tostadas are for you…they are just excellent!  Plain and simple! The thing about shrimp ceviche is, it’s not just delicious and refreshing but super easy to make.  It’s just a dish that’s perfect anytime.

The succulent tender pieces of shrimp marinated in citrus juices and tossed with red onions, tomatoes, jalapeños, garlic and cilantro is an irresistible combination.

And if you make this dish the night before and allow all the flavors to infuse, you really have a no-fuss appetizer, lunch or light meal to easily put together the next day.

HOW TO MAKE SHRIMP CEVICHE TOSTADAS

Start with raw shrimp and let them soak in lime and lemon juice for an hour or two.  The acidity from the limes and lemons “cooks” the shrimp to perfection. Then add the red onions, tomatoes, jalapeño, garlic and cilantro, stir all together and let it all marinate for another hour.

Prepare the avocado guacamole cream.

Spread a couple of tablespoons of avocado cream on tostadas.

Top with a few tablespoons of the shrimp ceviche and garnish with extra cilantro and lime wedges, and that’s it!

 

Directions

For the Ceviche
  1. Chop shrimp into 2-3 pieces. Place in a bowl and pour in the lime and lemon juices. Toss shrimp and refrigerate for 2 hours. Stir occasionally. The acid from the limes and lemons will "cook" the shrimp.
  2. After 2 hours, add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper.
For the Guacamole Cream
  1. Mash avocados in a bowl with a fork. Add all other ingredients and combine well.
  2. Spread each tostada shell with a layer of the avocado cream and top with a few tablespoons of the shrimp ceviche. Enjoy!

Rate this recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
Did you know?

Tomatoes will keep longer if you store them with their stem down.

Follow along for more great tips