Shrimp ceviche tostadas are light, crunchy, and flavorful. And this is an easy recipe to bring the taste of the Mexican coast to your kitchen.
Course Appetizer, Main Course
Cuisine Mexican
Keyword Avocado, Feeds a Crowd, Healthy, Mexican, Party Food, Quick & Easy, Shrimp
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chilling Time 30 minutesminutes
Servings 6
Ingredients
¼cupred onionfinely diced
kosher salt for seasoning along the way
½tspblack pepperfor seasoning along the way
2limeshalved
1lbextra-large raw shrimp with shell onsee note
1tbspOld Bay Seasoning
1lemonhalved
1jalapeno pepperseeded and finely diced
3mediumtomatoesdeseeded and diced small
½tspground cumin
¼tspMexican oregano
2avocadosripe but not mushy
¼cupcilantro leavesfinely chopped
6tostadassee note
Mayonnaise the Diva says it should be Hellmann's
Picante Sauceto taste
Instructions
Add the diced red onion to a large glass or ceramic bowl. Add the juice of one lime, ¼ tsp kosher salt and a few grinds of black pepper. Set aside to marinate while you deal with the shrimp.
Bring a large pot of water to a boil. Add 1 tbsp kosher salt, Old Bay seasoning, and the juice of 1 lemon. Throw the lemon halves into the pot once you've juiced them. Add the shrimp and cook until they are just cooked through. You'll know when they are pink all the way through. This should take about 3-4 minutes. Drain immediately and add to a large bowl filled with about 2 cups of ice. This will stop the shrimp from cooking further (and getting too tough) and chill the shrimp quickly. Let sit for 10 minutes.Then remove the shell, tail, and any poop shoots that might be left on your shrimp. Slice the shrimp lengthwise and then chop into thirds.
Add the tomatoes, jalapenos, cilantro, and cumin to the bowl with the onions. Add the oregano by crushing it between your fingers to bring out more flavor. Mix well and add another ½ tsp kosher salt. Add the cooled shrimp and toss to combine. Dice the avocado small and add them to the ceviche. Squeeze the second lime over the diced avocado to coat it well and add a pinch of salt to season the avocado. Gently toss to combine. Taste and add more salt if needed. Cover and refrigerate for 30 minutes (or up to a few days.)
To serve, remove the ceviche from the refrigerator and mix again to combine. Schmear the mayonnaise on a tostada, top with ceviche, and add a few drops of picante sauce. Eat and repeat!
Notes
Shrimp is sized based on the number of shrimp per pound, so for this recipe, look for shrimp that are in the 21-30 shrimp per pound range. This is also often marketed as jumbo.
You can easily find pre-made tostadas in most grocery stores where you find taco shells. But, I often have a pack of old-ish corn tortillas in my fridge and like to fry them myself. To do this, add about 1/2 inch of canola oil to a medium skillet. Heat to about 350 degrees. Add one corn tortilla at a time--cooking for 2-3 minutes on each side until the tortillas are browned and crisp. Drain crisped tostadas on paper towels and sprinkle with salt when you remove them from the oil.