🦐 Shrimp Ceviche Tostadas
Shrimp ceviche tostadas are crisp tortillas topped with shrimp 'cooked' in lime juice and mixed with diced tomato, onion and cilantro. Slices of avocado go on top. The result is bright, citrusy and crunchy, a favourite snack on Mexico's beaches.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g raw peeled shrimp, very fresh
- juice of 6 limes
- 2 tomatoes, diced
- ½ red onion, finely chopped
- handful of cilantro
- 1 avocado
- 8 tostadas
- salt
Method
- Dice the shrimp, cover with lime juice and refrigerate 20–30 minutes until opaque.
- Drain off most of the juice.
- Mix in tomato, onion, cilantro and salt.
- Pile onto tostadas and top with avocado slices. Serve immediately.
How to make it lighter
- Use baked tostadas rather than fried ones.
- Load each tostada with extra tomato and onion and use a quarter of an avocado per serving.
- Use only very fresh shrimp, or briefly blanch it if in doubt.
History
Ceviche arrived in Mexico from the Pacific coast of Latin America, and Mexican versions are often served on tostadas. They are especially popular in coastal states such as Sinaloa, Nayarit and Guerrero.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →