Shrimp Ceviche Tostada

Ingredients

1 lb. raw shrimp, peeled, tails removed, diced

3/4 cup lime juice, fresh (about 6 limes)

1/4 cup red onion, diced

1/2 cup cucumber, diced and peeled

1 jalapeno, seeds removed, diced

2 roma tomatoes, seeds removed, diced

2 tbsp cilantro, chopped

2 tbsp mayo

1 California Avocado, sliced

8 to stada shells

Salt, to taste

Instructions

Combine the raw shrimp and lime juice in a large bowl, so lime juice covers shrimp completely.

Let sit for 15 minutes, or until shrimp is no longer grey.

Drain (DO NOT RINSE) shrimp and discard lime juice.

Combine the onion, cucumber, jalapeño, tomato and cilantro in a large bowl.

Add the shrimp and mayo and stir to combine.

Serve on tostada shells with slices of avocado on top.

Season with salt to taste.

Enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I use pre-cooked shrimp instead of raw shrimp for this recipe?

Yes, you can use pre-cooked shrimp if you prefer not to use raw shrimp.

Just be aware that the texture and flavor of the ceviche will be slightly different with pre-cooked shrimp.

How can I tell when the shrimp is done marinating in the lime juice?

The shrimp is considered “cooked” in ceviche when it turns opaque and pink.

After about 15 minutes in the lime juice, it should no longer be grey and should have a firm texture.

Is it safe to consume shrimp that has been “cooked” in lime juice without traditional cooking methods?

Ceviche relies on the acidity of the lime juice to “cook” the shrimp.

While this method is generally considered safe, it’s important to use fresh and high-quality seafood to minimize the risk of foodborne illness.

What are some alternatives to mayo for the shrimp mixture for those who prefer a lighter option?

Instead of mayo, you can use Greek yogurt or sour cream to achieve a creamy texture without as much fat.

This will provide a tangy and slightly lighter alternative.

Can I prepare the shrimp ceviche mixture in advance and refrigerate it before serving?

Yes, you can prepare the ceviche mixture in advance, but it’s best to add the avocado slices and assemble the tostadas just before serving to maintain the freshness and texture of the dish.

Can I use a different sweetener instead of granulated sugar, such as honey or maple syrup?

While you can experiment with alternative sweeteners, keep in mind that they may affect the flavor and texture of the custard.

Granulated sugar is the traditional choice for this recipe.

What size of baking dish should I use for this custard?

A standard 9×9-inch (23×23 cm) square baking dish or a similar size round or rectangular dish should work well.

Ensure it has enough depth to hold the custard mixture.

Is it necessary to use a water bath, or can I bake the custard without it?

Using a water bath is recommended for even cooking and to prevent the custard from overheating or cracking.

It helps ensure a smooth and creamy texture. It’s best not to skip this step.

Can I add flavor variations to the custard, such as chocolate or fruit extracts?

Yes, you can customize the custard by adding flavor extracts like almond, lemon, or even a bit of cocoa powder for a chocolate twist. Just adjust the quantity to your taste.

How do I store leftover custard, and how long will it stay fresh?

Store any leftover custard in the refrigerator.

Cover the baking dish with plastic wrap or transfer individual portions to airtight containers.

It should stay fresh for 2-3 days in the refrigerator.