If you have never made a legit ceviche before, this Shrimp Ceviche Tostada is the perfect place to start!
Light and refreshing, this no-cook meal will become a family favorite!
What Is Ceviche?
Ceviche (pronounced: suh·vee·shay) is a method of cooking through the acidity of fresh lime juice. It’s a traditional dish served in Mexico that typically “cooks” a fresh white fish or shrimp in a large amount of lime juice, and is often served with fresh tomato, cilantro and even cucumbers.
Shrimp Ceviche Tostadas
With this simple recipe you’ll be enjoying a refreshing and delicious “cooked” meal without having to turn on any stove, oven, grill, or even microwave.
It’s the perfect summer meal to make!
Ingredients Needed
The main ingredients needed for any ceviche are a fresh white fish and plenty of fresh limes. Here’s everything you’ll need in order to whip up this tasty meal…
- Raw Shrimp
- Limes – use freshly squeezed lime juice for best results
- Red onion
- Tomato – I like to use Roma tomatoes with the seeds removed
- Cucumber – English cucumbers are my preferred
- Jalapeno – seeds removed
- Cilantro
- Crispy Tostada Shells
- Mayo – to add a richness to the ceviche
- Avocado – sliced
How To Make Shrimp Ceviche
When it comes to making shrimp ceviche, it’s actually quite simple and straight forward.
Dice RAW Shrimp
Start by dicing your RAW shrimp into small pieces and placing them into a glass or plastic bowl.
PRO TIP: avoid using a metal bowl for soaking your ceviche as the acidity in the lime might react to the metal.
Use FRESH Limes
The shrimp start out raw, then sit in a bowl full of fresh lime juice for about 15 minutes. The acidity in the lime juice cooks the shrimp to a perfect tender bite.
I love using my lemon/lime juicer to easily extract fresh lime juice.
Combine Ingredients
Once the shrimp is no longer opaque and cooked through, drain off the lime juice and combine with the diced cucumber, tomatoes, onion, jalapeno, and cilantro.
The crunch of the cucumber, onion, and jalapeño blend perfectly with the delicate shrimp and creamy avocado.
Serve On Tostada Shells
Just before serving the Shrimp Ceviche Tostada, I like to stir in a little bit of creamy mayo to the mixture to give it a nice richness, to also cut down on the acidity of the limes. Serve the shrimp mixture on top of a toasted corn tortilla shell with some sliced avocado on top.
If you can’t find the crisp tostada shells, you can always just serve these with corn tortilla chips, or on top of a bed of lettuce for a light and refreshing salad!
Make Ahead & Storage
You can definitely prepare ceviche ahead of time, but it is best when served fresh, on the day it’s prepared.
Allowing the shrimp to soak for too long in the lime juice can cause the shrimp to become tough and chewy – and also run the risk of taking on too much lime flavor.
For best results: allow the shrimp to soak just until they are cooked through, drain and store in an air tight container in the fridge for up to 48 hours. Combine the remaining ingredients just before serving.
More No-Cook Recipes To Enjoy
Here are a few more easy recipes you can make without turning on the oven…
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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 (I prefer English cucumber)
- 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!
Honey Garlic Shrimp Stir Fry
TASHA
I MADE THIS TONIGHT AND IT WAS REALLY DELICIOUS… GREAT RECIPE, AND AUTHENTIC! I HAD TO LET MY SHRIMP SOAK FOR AT LEAST AN HOUR TILL I FELT LIKE IT WAS REALLY “COOKED” ALL THE WAY THROUGH.
M T
HI! Have you tried this with any fish?? Just wondering which kind you think would go best with this recipe. I’ve never made ceviche but this recipe sounds delicious!
Shawn
I’ve made this with Halibut before, which is also fantastic. Any white fish would be great!
Joleen @ Joleen Cuisine
Hm only 15 minutes? I always thought it took at least 5+ hours or something. But can’t wait to try this out!
Shawn
You definitely don’t want to cook shrimp for 5+ hours! 😉 You’ll be amazed how quickly this comes together and how tasty it is!
Micah
My husband is 1st generation Mexican-American and his aunt taught me how to make their family ceviche. The only difference between theirs and this recipe is that they put the mayo on the tostada instead of in the actual dish… They also “cook” the fish/shrimp over night, changing the lime juice 3 times in 24 hours. Just offering a slight differentiation to the recipe if you’d like to try!
Rachel
Will this work with bottled lime juice rather than fresh squeezed?
Rita jones
Shawn, after all the prep and it’s done now long can it be kept in the fridge.
Julia
Ceviche is my favorite! When we recently went to Costa Rica we ate so much of it. I love the idea of adding to t a tostada–totally trying that this sumer.
Pam
My whole family would love these tostadas.
Hayley @ The Domestic Rebel
That tostada looks and sounds amazing! I love how fresh the ingredients in the ceviche are.
Shawn
Thanks Hayley! 🙂
Malinda @countrysidecravings
I’m loving all of these light and refreshing meals you have! I love mexican but sometimes it can be a little heavy to eat on a scorching hot day so this is perfect!! Pinned!
Shawn
Thank you Malinda! 🙂