Mexican · Dinner
Crispy Shrimp Ceviche Tostadas
Tostadas de Ceviche de Camaron
Pacific-coast crisp tortillas topped with shrimp marinated raw in lime juice with tomato, cucumber, red onion, serrano, and cilantro, finished with avocado, hot sauce, and lime wedges.
$$
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
35gProtein
22gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
215mgChol
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Instructions
1
Prep
Chop shrimp into 5mm pieces. Combine with lime juice and salt in a non-reactive bowl, toss, rest 12 minutes at room temperature, stirring halfway, until shrimp turns pink-white and feels firm. Meanwhile, dice tomatoes, cucumber, red onion, serrano chiles, and cilantro. Combine vegetables with 2 tbsp of the oil, salt to taste, and pepper in a bowl.
2
Simmer
Drain half the lime juice from cured shrimp, keeping it moist. Fold shrimp into ceviche vegetables and refrigerate while frying tortillas.
3
Fry
Heat remaining 2 tbsp oil in a wide skillet over medium-high heat for 2 minutes until shimmering. Fry corn tortillas one at a time, 60 seconds per side, until deep golden and crisp throughout. Work in batches if needed. Drain on a wire rack, cool 2 minutes until rigid.
4
Plate
Spoon chilled ceviche generously onto each crisp tostada. Top with sliced avocado, cilantro, and hot sauce. Arrange tostadas on plates and serve immediately with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) shrimp
- 180ml (3/4 cup) fresh lime juice
- 1 tsp fine salt
- 2 medium tomatoes
- 120g (4.2 oz) cucumber
- 60g (2.1 oz) red onion
- 2 serrano chiles
- 4 tbsp fresh cilantro
- 240ml (1 cup) neutral oil
- 0.5 tsp ground black pepper
- 6 small corn tortillas
- 120g (4.2 oz) avocado
- 2 tsp Mexican hot sauce
- 1 lime