Name: Shrimp Ceviche Tostadas
Prep time: 20 min
Cook time: 5 min
Total time: 85 min
Yield: Serves 4
Ingredients: 1 pound fresh shrimp, peeled, deveined and chopped into 1/2-inch pieces; 3/4 cup fresh lime juice (about 6-8 limes); 1/2 cup diced red onion; 1 medium cucumber, seeded and diced; 2 medium tomatoes, seeded and diced; 2 jalapeños, seeded and finely diced; 1/2 cup chopped fresh cilantro; 2 tablespoons olive oil; 1 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 8 corn tortillas; 1 ripe avocado, sliced; Hot sauce, to taste

Instructions

Prepare the shrimp

In a large glass bowl, combine the chopped shrimp with lime juice, ensuring all pieces are submerged. Cover and refrigerate for 1 hour, or until the shrimp turns pink and opaque, indicating it has been 'cooked' by the acid in the lime juice.
Create the ceviche mixture

Drain off about half of the lime juice from the shrimp. Add the diced red onion, cucumber, tomatoes, jalapeños, and cilantro to the bowl. Drizzle with olive oil, season with salt and pepper, and gently mix everything together. Return to refrigerator for at least 15 minutes to allow flavors to meld.
Make the tostadas

Preheat oven to 375°F (190°C). Place corn tortillas directly on the oven rack and bake for 5-7 minutes until crispy and golden brown. Alternatively, fry tortillas in hot oil until crisp, about 30 seconds per side, then drain on paper towels.
Assemble the tostadas

Spread a generous portion of the shrimp ceviche mixture on each tostada. Top with sliced avocado and a drizzle of hot sauce if desired. Serve immediately while the tostadas are still crisp.
Garnish and serve

Garnish with additional fresh cilantro and lime wedges. For an authentic presentation, serve with additional hot sauce and sliced radishes on the side.

Shrimp Ceviche Tostadas

Ingredients

Instructions

Nutritional Information