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–+ tostadas

Shrimp Ceviche Tostadas

Make these super fresh and crispy Shrimp Ceviche Tostadas as a fun appetizer or a full meal – you won’t be disappointed!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 8 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!

Notes

After shrimp is cooked and cooled, it can be stored in an airtight container overnight in the refrigerator. 
Tostadas can be made ahead of time and stored in an airtight container or Ziplock bag in the pantry for up to 3 days. 
Keyword gluten free, healthy, Spicy
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