Great as a self-contained meal, my recipe uses a pound of medium shrimp, cooked in water and chilled prior to the lime and lemon juice cook time. I don’t mess around with trying to cook the shrimp entirely in the citrus juice. I also don’t advise it, although some of you will disagree. I’m comfortable with cooking other fish all the way through in the lime and lemon juice, so if you’re replacing the shrimp with cod or tuna or swordfish, etc, go for it!
This recipe is very flexible and forgiving, so be sure to omit or add whatever you like best, or have handy in the fridge. This is a great recipe for finishing off a cucumber, celery, red onion, green onion, and tomato.
You may also wish to serve the ceviche like a salsa with corn chips (squeeze a lime over the chips…yum!). It will go fast, but please do be sure to set the bowl of ceviche into a larger bowl filled with ice. This will keep the shrimp fresh and at a safe temperature for setting out. It also just tastes better when it is ice cold.
Shrimp Ceviche Tostadas
- Juice from 2 lemons
- Juice from 2 limes
- 1 avocado, chopped small or medium
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped tomato
- 1 finely chopped jalapeno
- 1-2 finely chopped garlic cloves
- 1-2 tablespoons finely chopped cilantro leaves
- 1 pound shrimp, cooked in 1/2″ water (add a splash of tequila and some lime juice too if you like), chopped roughly, and larger than the other ingredients
- Mix all ingredients but the shrimp in a glass or plastic container
- Chill cooked shrimp, then add to the rest of the ingredients, mixing carefully to avoid mashing the avocado.
- Chill for at least one hour. This will give the citrus a chance to continue cooking the shrimp and allow the flavors to meld.
- 1 package corn tostada shells
- 2-3 cups shredded cabbage (you may use a shredded mix with carrots, etc if you wish)
- Fresh pico de gallo
- Hot sauce
- Lime wedges for serving
Assemble tostadas first with cabbage, then ceviche, then pico de gallo. Serve with cut lime wedges and hot sauce.
This is a great dinner to make the night before and assemble quickly. Cooking the shrimp ahead is how I make it. If you happen to be grilling over charcoal the day before you make the ceviche, feel free to cook the shrimp over the coals. Toss it in a bit of hot sauce and lime juice before grilling for an extra kick if you like things spicy.
If you don’t have or like an ingredient, omit it! If you love an ingredient, add more! This is YOUR ceviche, after all. I’m just here to help you get started.
This would also be great in tacos, served like a fish taco on warm corn tortillas. You may wish to spread guacamole on your tostada before the rest of the ingredients or serve extra avocado slices on top. Be creative, and be sure to share pics and comments if you make this recipe.
- Use pre-shredded cabbage.
- Replace tomatoes and cilantro with pico de gallo that contains both.
- Use bottled lemon and lime juice rather than squeezing lemons and limes.