Shrimp Ceviche Tostadas with Avocado
Ingredients
- For the Shrimp Ceviche:
- 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into small pieces
- 1 cup freshly squeezed lime juice (about 6–8 limes)
- 1 Roma tomato, diced
- ½ red onion, finely diced
- 1 jalapeño, minced (seeds removed for less heat)
- ¼ cup chopped fresh cilantro
- 1 small cucumber, peeled and diced
- Salt and black pepper, to taste
- 1 tbsp olive oil (optional, for richness)
- For the Tostadas:
- 4–6 tostada shells (store-bought or homemade)
- 1 ripe avocado, sliced or mashed
- Lime wedges, for garnish
- Optional Garnishes:
- Thinly sliced radishes
- Hot sauce or chili flakes
- Crumbled queso fresco
Instructions
- Prepare the Shrimp: Chop shrimp into small, bite-sized pieces (about ½-inch pieces). Place shrimp in a glass or ceramic bowl (avoid metal). Pour freshly squeezed lime juice over the shrimp until fully submerged. Cover and refrigerate for 30 minutes, stirring halfway through, until shrimp turn opaque and firm — this means they are “cooked” in the citrus.
- Drain and Combine: Drain most of the lime juice from the shrimp, leaving a few tablespoons to keep it moist. Add diced tomato, onion, jalapeño, cucumber, and cilantro. Drizzle with olive oil (optional), and season with salt and pepper to taste. Mix gently to combine all ingredients.
- Assemble the Tostadas: Lay tostada shells on a flat surface. Spread sliced or mashed avocado evenly over each tostada. Spoon the shrimp ceviche mixture on top. Garnish with radish slices, extra cilantro, or a squeeze of lime.