Shrimp Ceviche Tostada

Shrimp Ceviche Tostada is a fresh and zesty dish that combines the flavors of the sea with the bright, tangy taste of citrus and crisp veggies.

Perfect for a light lunch, appetizer, or a fun party snack, this ceviche is made with tender shrimp marinated in lime juice, then mixed with crunchy cucumber, creamy avocado, and a touch of mayo for richness.

Served on crispy tostada shells, it’s a refreshing and flavorful bite that’s sure to impress. With its balance of tangy, spicy, and creamy elements, this Shrimp Ceviche Tostada is the ultimate way to enjoy the vibrant flavors of Mexican cuisine!

Why You’ll Love This Recipe:

People will love this Shrimp Ceviche Tostada because it’s the perfect combination of fresh, vibrant flavors and textures.

The shrimp, marinated in tangy lime juice, transforms into a deliciously tender, citrus-infused bite, while the crunchy tostada shell adds an irresistible crunch.

The addition of crisp cucumber, juicy tomatoes, and creamy avocado creates a refreshing contrast to the spicy kick from the jalapeño.

It’s a light yet satisfying dish that’s both healthy and full of flavor, making it perfect for a warm day, a crowd-pleasing appetizer, or a refreshing meal.

The balance of flavors—zesty, creamy, and savory—makes each bite truly irresistible!

Key Ingredients:

Raw Shrimp: The star of the dish, marinated in fresh lime juice to “cook” it, turning it tender and full of citrusy flavor.

Lime Juice: Essential for the ceviche marinade, providing a tangy base that perfectly complements the shrimp.

Red Onion: Adds a mild, sweet crunch that balances the citrus and spice.

Cucumber: A cool, refreshing vegetable that adds texture and lightness to the ceviche.

Jalapeño: A little heat and spice to give the ceviche a kick without overwhelming the other flavors.

Roma Tomatoes: Adds juicy sweetness and a pop of color to the dish.

Cilantro: Fresh, aromatic herb that brightens up the ceviche with its signature flavor.

Mayonnaise: Adds a creamy richness that complements the freshness of the shrimp and veggies.

Avocado: Creamy, buttery slices that elevate the texture and flavor, adding a rich, smooth element.

Tostada Shells: A crispy base that holds all the ceviche ingredients, providing the perfect crunch in every bite.

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!

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Notes:

Shrimp Quality: Make sure to use fresh, high-quality shrimp for the best flavor and texture. If you can’t find fresh shrimp, you can use frozen shrimp as long as it’s properly thawed and drained before marinating in lime juice.

Marinating Time: The shrimp should be marinated in lime juice for about 15 minutes. The acid in the lime juice “cooks” the shrimp, turning them pink and opaque. Be careful not to over-marinate, as the shrimp can become tough if left in the lime juice for too long.

Lime Juice: Fresh lime juice is key for this recipe—avoid bottled lime juice as it doesn’t have the same fresh, bright flavor. Use about 6 limes to get the required 3/4 cup of juice.

Adjusting Spice Level: If you prefer a spicier ceviche, you can leave the seeds in the jalapeño or add an extra one. For a milder version, remove the seeds and ribs of the jalapeño to tone down the heat.

Vegetable Variations: Feel free to experiment with other veggies. You could add corn kernels, bell peppers, or radishes for extra crunch and flavor.

Mayo Alternatives: While mayo adds a creamy richness to the ceviche, you can substitute it with Greek yogurt or sour cream for a lighter, tangier option.

Tostada Shells: If you can’t find pre-made tostada shells, you can make your own by baking or frying corn tortillas until they are crispy and golden. Store-bought tostadas are convenient, but homemade ones are extra delicious!

Serving Suggestions: Serve the ceviche immediately after assembling for the best texture, as the tostadas can get soggy if left too long. If you’re preparing ahead, keep the ceviche and tostadas separate and assemble just before serving.

Storage: The ceviche will keep in the fridge for up to 2 hours. After that, the texture of the shrimp may start to change due to the continued marinating process.

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.