Shrimp Ceviche Tostadas

The ingredient amounts are a guideline… use as much or as little of each as you like.


Units Scale


  • 1/2 lb. Shrimp, cleaned, peeled, deveined and cut into chunks
  • 46 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
  • 12 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


  • Cotija cheese
  • cilantro leaves
  • squeeze of lime, if desired


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.