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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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 really not worth watching. 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.
How to make shrimp ceviche tostadas
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:
Shrimp ceviche tostadas
- 1/2 lb shrimp 225g prawns, raw
- 6 tbsp lime juice
- 1/4 cup cucumber cut in small dice - approx a 2in/5cm chunk
- 3 tbsp red onion small dice
- 1/2 tomato
- 1/2 avocado
- 1/2 chili red or green, and more/less to taste
- 4 tostadas
- 1 tbsp cotija cheese crumbled
- 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.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See the line up of Latin American dishes being shared for today’s Fish Friday Foodies:
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