Shrimp ceviche tostadas

shrimp ceviche tostada with part view of another behind and cilantro on board

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5 from 2 votes

These shrimp ceviche tostadas are easy to make, light and fresh.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Snack

Cuisine: Mexican

Servings:

Calories: 200kcal

Author: Caroline's Cooking

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Ingredients

½ lb shrimp prawns, raw
6 tablespoon lime juice
½ chili red or green, and more/less to taste
¼ cup cucumber cut in small dice - approx a 2in/5cm chunk
3 tablespoon red onion small dice
½ tomato
½ avocado
4 tostadas
1 stem cilantro coriander (approx)
1 tablespoon cotija cheese crumbled

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Instructions

Dice the shrimp into chunks and put in a bowl. Finely dice the chili and add this to the bowl. Pour over the lime juice and mix a little to ensure the shrimp is submerged. Leave to 'cure' for around 20 minutes, or more if you can allow it (refrigerated if more than about 30min), while you prepare everything else. It should no longer be translucent, will feel firm and the grey outer parts will turn pink.
Meanwhile, dice the cucumber, onion, tomato and avocado in a relatively small dice.
Once the shrimp is ready, drain off the excess lime juice then mix with the chopped cucumber, onion, tomato and avocado. I often add everything before the avocado then mix that last to avoid it breaking too much, but as you prefer.
Spoon the ceviche on top of the tostadas and top with some roughly torn cilantro/coriander leaves and a little crumbled cotija cheese. Eat immediately as the tostadas will soften if left.

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Notes

Make sure you use very fresh, good quality shrimp if you are making the ceviche with raw shrimp to limit chances of food poisoning. If you are unsure, you can also make this with cooked shrimp and in effect marinate the shrimp instead. If you do this, leave the shrimp in the lime mixture overnight to take on as much flavor as possible.

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