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Dive into deliciousness with these Shrimp Ceviche Tostadas. Juicy shrimp soaked in tangy lime juice, mixed with crunchy veggies, all piled onto a crispy tostada shell. It’s a mouthwatering blend of textures and flavors!
Shrimp soaks up the zesty lime marinade that gives it a refreshing kick. Paired with crisp tostada shells, it’s the perfect balance of light and satisfying. Plus, with just a handful of fresh ingredients and minimal cooking required, these tostadas are as easy to make. You can briefly cook the shrimp in a pot of boiling water if you prefer, but in true ceviche form this recipe has the shrimp marinating in fresh lime juice to “cook” it.
Shrimp ceviche tostadas make a fantastic snack or main course meal and are sure to be a hit with everyone at the table. Enjoy!
PrintShrimp Ceviche Tostadas
The ingredient amounts are a guideline… use as much or as little of each as you like.
Ingredients
Ceviche:
- 1/2 lb. Shrimp, cleaned, peeled, deveined and cut into chunks
- 4–6 limes, juiced (enough juice to soak the shrimp in)
- 1 small shallot, sliced thin or diced
- 1/2 C. diced cucumber
- 1/2 C. diced tomatoes
- 1/2 C. diced jicama
- 1/2 C. diced mango (I used frozen)
- 1/2 jalapeno, small diced (remove vein and seeds)
- 1 avocado, diced
- 1 clove garlic, minced
- 1/4 C. chopped cilantro
- 1–2 Tbls. olive oil
- pinch of salt & pepper
- corn tortillas
Cilantro Lime Crema
- 1/2 C. sour cream (or full fat plain Greek yogurt)
- 2 Tbls. mayonaise
- 1 lime, zested and juiced
- handful cilantro
- 1/4 tsp. salt
Garnish
- Cotija cheese
- cilantro leaves
- squeeze of lime, if desired
Instructions
Make the tortillas: Preheat oven to 425 degrees. Brush some oil lightly over both sides of tortillas, sprinkle with salt and bake in oven until crispy, flipping halfway through. Alternatively, you can fry tortillas in oil until crisp.
Make the Crema: In blender or small food processor, blend together Crema ingredients, taste and adjust lime/cilantro to your preferred taste. You could also just stir the ingredients together in a small bowl if you like less clean up… or use store bought cilantro lime Crema
Make the Ceviche: cut deveined, peeled, tail off shrimp into chunks. Add to a bowl and soak in lime juice for about 20 minutes. Shrimp will become opaque and slightly pink. Drain shrimp but do not rinse. Add remaining ceviche ingredients and toss to combine. Taste and adjust with more lime, salt or pepper if needed.
Assemble the tostadas: Spread crispy tortilla with some Crema, top with shrimp ceviche, and garnish with Cotija cheese, more cilantro and lime as desired.