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!
A few weeks ago my parents came to my new home town and I wanted to take them to some of my new favorite restaurants. There is this small Mexican restaurant here that serves the most amazing Carne Asada Fries, so obviously I took my parents there.
It happened to be on a day where the daily special was also a Shrimp Ceviche Tostada.
We ordered the fries, plus a tostada.
The crisp corn tortilla was piled high with finely diced shrimp, cucumbers, tomatoes, jalapeño and cilantro. It came with some sliced avocado on top, which I highly recommend.
It was pure bliss.
I forgot all about the carne asada fries and only dreamt about that shrimp ceviche… for days!
I knew instantly I wanted to make it at home.
I waited for a warm day. You know, one of those days where you simply dread turning on your oven or stove top? Ceviche is the perfect no-cook meal for those hot summer days.
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.
The crunch of the cucumber, onion, and jalapeño blend perfectly with the delicate shrimp and creamy avocado.
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!
Seriously, you’re going to l.o.v.e. this.
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Shrimp Ceviche Tostada
Shrimp Ceviche Tostada is a light and refreshing no-cook meal!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: no cook
- Cuisine: Mexican
Ingredients
- 1 lb. raw shrimp, peeled, tails removed, diced
- 3/4 cup fresh lime juice (about 6 limes)
- 1/4 cup diced red onion
- 1/2 cup diced and peeled cucumber (I prefer English cucumber)
- 1 jalapeno, seeds removed, diced
- 2 roma tomatoes, seeds removed, diced
- 2 tbsp chopped cilantro
- 2 tbsp mayo
- 1 California Avocado, sliced
- 8 tostada 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!
Keywords: shrimp, ceviche, tostada, cucumber, tomatoes, lime juice, cilantro, corn tortillas
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
A tip for the tostada shells! We make our own by frying corn tortillas in a very little bit of oil. Comes out perfectly!
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.
Awesome! So glad you enjoyed it Tasha! It’s one of our favorites here! 🙂
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!
I’ve made this with Halibut before, which is also fantastic. Any white fish would be great!
Hm only 15 minutes? I always thought it took at least 5+ hours or something. But can’t wait to try this out!
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!
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!
Will this work with bottled lime juice rather than fresh squeezed?
Shawn, after all the prep and it’s done now long can it be kept in the fridge.
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.
My whole family would love these tostadas.
That tostada looks and sounds amazing! I love how fresh the ingredients in the ceviche are.
Thanks Hayley! 🙂
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!
Thank you Malinda! 🙂