Try this Shrimp Ceviche Tostada recipe, or contribute your own.
- salt to taste
- 1/4 cup diced red onion
- 2 tbsp mayo
- 1 lb. raw shrimp peeled, tails removed, diced
- 3/4 cup fresh lime juice (about 6 limes)
- 1/2 cup diced and peeled cucumber (i prefer english cucumb
- 1 jalapeno, seeds removed diced
- 2 roma tomatoes seeds removed diced
- 2 tbsp chopped cilantro
- 1 california avocado sliced
- 8 tostada shells
- Carbohydrate 1.86358007087306 g
- Cholesterol 87.1380503 mg
- Fat 2.21366850012473 g
- Fiber 0.0867500023529041 g
- Protein 11.6049825433739 g
- Saturated Fat 0.368156621699993 g
- Serving Size 1 1 Serving (67g)
- Sodium 546.300088449976 mg
- Sugar 1.77683006852016 g
- Trans Fat 0.328799796999899 g
- Calories 76 calories
Step-by-step
- Combine the raw shrimp and lime juice in a large bowl, so lime juice covers shrimp completely. Let sit for 15 minutes, or until shrimp is no longer grey. Drain (DO NOT RINSE) shrimp and discard lime juice.
- Combine the onion, cucumber, jalapeño, tomato and cilantro in a large bowl. Add the shrimp and mayo and stir to combine.
- Serve on tostada shells with slices of avocado on top. Season with salt to taste. Enjoy!
Undercuring shrimp by rushing the citrus marinade leaves raw, translucent centers that lack the firm, opaque bite characteristic of proper ceviche. Submerging one pound of diced shrimp in three-quarters cup of fresh lime juice for precisely 15 minutes denatures the proteins fully without turning the shellfish rubbery. Doubling this yield requires scaling the lime juice proportionally to ensure complete immersion, yet home cooks often make the mistake of crowding bowls without increasing surface area, leading to uneven acid contact. When halving the recipe, reduce the steeping window slightly or monitor the visual cue of the shrimp turning entirely opaque from grey to avoid over-acidification. Substituting mayonnaise with Mexican crema changes the emulsion profile significantly, reducing the tang while increasing moisture, so adjust salt levels accordingly to compensate for lower sodium content in alternative fats. Draining the spent lime juice thoroughly before mixing prevents excess moisture from breaking down the crisp structural integrity of the fried corn tostada shells. Avocado slices added at service provide a rich lipid barrier against the residual acidity of the vegetables, while seeding the Roma tomatoes beforehand stops liquid pooling that ruins the vegetable mixture.
