Description
This refreshing and zesty Citrus Shrimp Ceviche Tostadas recipe combines tender shrimp marinated in freshly squeezed lime juice with vibrant vegetables and creamy avocado, all served atop crispy tostadas. Perfect for a light lunch or an appetizer, this no-cook dish bursts with bright flavors and delightful textures, ready in just 15 minutes.
Ingredients
Scale
Shrimp and Marinade
- 1 lb fresh shrimp (peeled and deveined)
- 1/2 cup freshly squeezed lime juice
- 1/2 cup red onion (finely chopped)
- Salt and pepper to taste
Vegetables and Garnishes
- 1/4 cup fresh cilantro (chopped)
- 1 medium tomato (diced)
- 1/2 cucumber (diced)
- 1 avocado (diced)
- 8 tostadas (store-bought or homemade)
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly under cold water. If using frozen shrimp, ensure they are completely thawed before preparation.
- Make the marinade: In a bowl, combine the freshly squeezed lime juice, finely chopped red onion, and salt. Let this mixture sit for 10 minutes to allow the flavors to develop and the onions to soften.
- Marinate the shrimp: Add the cleaned shrimp to the lime juice and onion mixture. Cover the bowl and refrigerate for 30 minutes or until the shrimp turn opaque, indicating they are ‘cooked’ by the citrus.
- Prepare the vegetables: While the shrimp is marinating, dice the tomato, cucumber, and chop the fresh cilantro. Dice the avocado just before folding it into the mixture to prevent browning.
- Combine everything: Once the shrimp is ready, gently fold in the diced tomato, cucumber, cilantro, and avocado into the shrimp marinade mixture. Season with additional salt and pepper to taste if desired.
- Assemble the tostadas: Spoon generous amounts of the shrimp ceviche mixture onto each tostada. Garnish with extra lime wedges or cilantro leaves if preferred and serve immediately for best texture.
Notes
- Use the freshest shrimp possible for optimal flavor and texture.
- If you prefer a spicier ceviche, add finely chopped jalapeño or a dash of hot sauce to the marinade.
- For a gluten-free version, ensure tostadas are made from corn tortillas or labeled gluten-free.
- Serve immediately to keep the tostadas crispy and prevent sogginess.
- Leftover ceviche can be stored in the refrigerator for up to 24 hours but is best enjoyed fresh.
