Make these super fresh and crispy Shrimp Ceviche Tostadas as a fun appetizer or a full meal – you won’t be disappointed!
I’m in love with these Shrimp Ceviche Tostadas! They’re easy to throw together, albeit a good amount of slicing and dicing. Plus they exude freshness and burst with flavor. I love to make them extra spicy, so I add all of the jalapeño.
The shrimp ceviche mixture is packed with tomatoes, red onion, mango, jalapeño, and cilantro. It’s mixed with lots of lime juice and a bit of coconut milk. Then it’s served on top of crispy tostadas with mashed avocado to hold it all together.
The portion size is based on using street cart-size tortillas, which are four inches in diameter. You can totally use larger, but then you’ll end up with less ceviche per tostada. Plus, I love the smaller size for a cute appetizer or small bite.
But that doesn’t mean you have to only serve them as an appetizer. I ate four shrimp ceviche tostadas for lunch and it was the perfect portion size!
Many ceviche recipes will have you using raw shrimp in your ceviche mixture. It mostly cooks in the acidic dressing. But I poach the shrimp in a coconut milk mixture first, ensuring they’re cooked through. The quality of shrimp is extremely important if you’re going to risk eating it raw or partially raw, and I don’t want to take any chances.
Ingredient Notes:
- Lime – Lime is traditional for ceviche. But if you prefer lemon, go right ahead. But lemons are often juicier than limes, so squeeze to taste.
- Medium Shrimp – If you can only find large, use those instead. You will need to cook for a bit longer.
- Jalapeños – I like a lot of spice, so I use the seeds in the pepper. If you want, separate the pepper and the seeds and set both aside. Add in each to taste, adding more if desired. But be careful, it’ll get more flavorful and spicier as it sits.
- Red Onion – I love red onion in these shrimp ceviche tostadas for color, but you can also use white onion.
- Mango – The spicy sweet combo is everything, and the mango brings that needed sweetness to the mixture. if you want, substitute with pineapple.
- Cilantro – If you hate cilantro, use minced scallion greens.
Shrimp Ceviche Tostadas
Ingredients
For the Poaching Liquid:
- 1 cup coconut milk
- 1 cup water
- ½ lime juiced
- Large sprinkle of Kosher salt
For the Ceviche:
- ½ lb. medium shrimp peeled and cleaned
- 1½ jalapenos thinly sliced into rounds, seeds removed if you don't love spicy
- 1 Roma tomato finely diced
- ¼ large red onion finely diced
- ½ mango finely diced
- 1 tablespoons finely chopped cilantro
- 1 ½ limes juiced, plus more if needed
- 2 tablespoons coconut milk
- Kosher salt
For the Assembly:
- 8 corn tortillas street cart size, about 4 inches in diameter
- Avocado oil spray or avocado oil
- 2 avocados peeled and pitted
- ½ lime juiced
- Kosher salt
- Freshly ground black pepper
Instructions
- Adjust rack to middle position and preheat oven to 375°F.
- In a medium pot, combine the ingredients for the poaching liquid. Bring to a boil.
- Add the shrimp and cook for 3-4 minutes, until cooked through. Drain and let cool completely (TIP: Place bowl of shrimp into a large bowl filled with ice to cool quickly and safely. This step can also be done a day ahead of time).
- Cut shrimp into small chunks. Place into a medium-sized bowl. Add the remaining ingredients for the ceviche (add half the jalapeno if you don't love spicy, then add more as you'd like). Season to taste with Kosher salt. Let sit for 10-15 minutes, stirring occasionally.
- Lay tortillas out evenly, making sure they do not overlap, on a parchment-lined sheet pan. Spray to coat with avocado oil (if you don’t have a spray, brush on a thin layer of avocado oil). Cook for 5-6 minutes per side, until crisped through. Let cool.
- Meanwhile, in a medium bowl, mash the avocado with juice from half a lime (double this amount if doubling the recipe). Season with Kosher salt and freshly ground black pepper, to taste.
- To assemble, spread as much of the mashed avocado as you’d like into each tostada. Top with shrimp ceviche. Serve and enjoy!
Love all your creative, healthy and beautifully presented recipes.
Thank you!
Thank you Mariah!