Mexican Shrimp Ceviche Tostada
Community Member
June 14, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 1 lb large shrimp (455 g), peeled and cleaned
- 3 lemons, limes can be used as well, juiced
- ¼ onion, finely diced (yellow or red onions is fine)
- 1 clove garlic, finely chopped
- 2 medium tomatoes, diced
- 1 large cucumber, peeled and diced
- 1 bunch fresh cilantro, chopped
- 1 ripe avocado, diced
- 1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
- 1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
- salt and pepper, to taste
- hot sauce, of choice
Nutrition Info
- Calories 256
- Fat 8g
- Carbs 23g
- Fiber 7g
- Sugar 6g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
- Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
- Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
- Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
- To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
