Shrimp ceviche tostadas may be a little messy to eat, but it's definitely worth it. Fresh, citrusy shrimp over crunchy corn tortillas is a delicious, and easy, combination.
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If you're a regular here, you might know I have a bit of a soft spot for ceviche. I've already shared a fish ceviche with potato and pea shoot salad and scallop ceviche, both of which I loved.
Shrimp ceviche appears to be more common in the US, for whatever reason, and it was only a matter of time before I made it as well. And as a topping for tostadas, it's a fresh and delicious snack.
I don't know about anyone else, but I sometimes find myself spending way too much time on Facebook scanning videos. Often it's to find things to share on my own page, in fairness, but it's not always the easiest to find good content.
Some things are 'meh' at best if not a bit of a waste of time to watch. Yes, I have been down that rabbit hole of time disappearing on me. Now and then, though, I find things that are interesting and have me hooked.
One such video not so long ago was about a small market stall in Mexico that specialized in tostadas. There was a wonderful selection of toppings ready to pile on top, with one of the most popular being ceviche. I instantly knew I needed to make my own version soon.
Unlike the other ceviche I have made, which are more based on what I had in Peru, this has a bit of a chunky salad mixed through. It works so well to give a nice mix of textures, especially with the crunchy tostadas.
Making shrimp ceviche
If you're not familiar with ceviche, then it's not cooked in the usual sense but instead the citrus juice gets into the seafood and makes it appear cooked. It also gives it a great flavor. Shrimp, at least when diced, is a little quicker than denser fish and you can see the lime juice getting to work after only a minute or two (as in above right photo).
It's ready when it's no longer translucent and you'll see what was darker grey on the outside turned pink. Then drain off the excess juice, add in the remaining ingredients and top the tostadas.
These shrimp ceviche tostadas are a tasty way to enjoy ceviche, with a lovely balance of fresh, citrus shrimp, crunchy vegetables and even crunchier tostadas. It might fall off and seem a little tricky to eat, but believe me, it's worth it.
Try these other raw (or almost raw) seafood ideas:
- Tuna tataki (lightly dressed Japanese seared tuna)
- Salmon poke bowl
- Salmon tartare
- Plus get more Mexican recipes in the archives.
And if you like shrimp/prawns, try these:
- Jerk spiced shrimp tacos
- Nyonya shrimp and pineapple curry
- Sesame shrimp toast
- This shrimp carpaccio from Fathom also sounds wonderful.
Shrimp ceviche tostadas
Ingredients
- ½ lb shrimp 225g prawns, raw
- 6 tablespoon lime juice
- ¼ cup cucumber cut in small dice - approx a 2in/5cm chunk
- 3 tablespoon red onion small dice
- ½ tomato
- ½ avocado
- ½ chili red or green, and more/less to taste
- 4 tostadas
- 1 tablespoon cotija cheese crumbled
Instructions
- Dice the shrimp into chunks and put in a bowl. Pour over the lime juice and mix a little to ensure the shrimp is submerged. Leave to 'cook' for around 20 minutes, or more if you can allow it (refrigerated if more than about 30min), while you prepare everything else. It should no longer be translucent and the grey outer parts will turn pink.
- Meanwhile, dice the cucumber, onion, tomato, avocado and chili all in a small dice.
- Once the shrimp is ready, drain off the excess lime juice then mix with the chopped cucumber, onion, tomato, avocado and chili. Spoon on top of the tostadas and top with a little crumbled cotija cheese. Eat immediately as the tostadas will soften if left.
Notes
Nutrition
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Helen at the Lazy Gastronome
I love ceviche!! I would be honored if you shared this at our What's for Dinner link party!
Caroline's Cooking
Thanks!
Lisa
We had a similar dish when we were in playa del Carmen and it was the best thing we ate. I’m going to try this recipe as it was my fave.. so fresh.
Caroline's Cooking
I hope this lives up to memories! I love the freshness of ceviche, and it does work so well with tostadas.
Wendy
Love ceviche. Can’t wait to try it on tostadas.
Caroline's Cooking
Enjoy, Wendy!
Karen
Oh my goodness Caroline, these are gorgeous! And they sound delicious. I love ceviche too, but I've been a little nervous about making it with shellfish. These tostadas are calling my name. No more nervousness. xoxo
Caroline's Cooking
Thanks Karen, I think with all ceviche, as long as you source very fresh seafood/fish and freeze it first (and defrost) if you want to be a bit more cautious. These were really good so do hope you try them!
Camilla at Culinary Adventures
I am making ceviche this weekend. Looks great as a tostada. I might have to try that.
Caroline's Cooking
It's a nice twist!
Stacy
Gorgeous, Caroline! Never thought to pile my ceviche on anything but perhaps a baby cos lettuce leaf. What a great idea for a tostada.
Caroline's Cooking
Thanks Stacy, I'm not sure I would have thought of it either if I hadn't seen it in a video, but it works really well!