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.
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!
1pound medium or large raw shrimp peeled, deveined and chopped
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.
After 2 hours, add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper.
For the Guacamole Cream
Mash avocados in a bowl with a fork. Add all other ingredients and combine well.
Spread each tostada shell with a layer of the avocado cream and top with a few tablespoons of the shrimp ceviche. Enjoy!