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Shrimp Ceviche Tostada

Apr 30, 2012 05:23PM ● By Anonymous

Shrimp Ceviche is a simple-to-prepare dish that rings with authentic flavor.

2 pounds raw shrimp, peeled, deveined, and tails removed
5 limes, juice1 lemon, juiced½ cup red onion, diced
1 jalapeno, seeded and diced3 tomatoes, diced
2 avocadoes, diced
½ cup fresh cilantro, chopped
Salt and pepper8 corn tortillas
¼ cup oil


To make the tostadas, heat the oil in a small skillet and add the corn tortilla. When it starts to puff up and brown on the edges, flip it to the other side. When both sides are brown, remove it from the skillet.

Spread the shrimp out on a glass baking dish. Pour the lemon and lime juice over them and refrigerate for three hours. The acidity in the juice will “cook” the shrimp. Toss the shrimp with the jalapenos, tomatoes, red onion, and cilantro. Season to taste with salt and pepper. Cover and refrigerate for one more hour.

To serve, top each tostada with the shrimp ceviche and diced avocado.