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Ceviche de Camaron Tostada on a plate.

Ceviche de Camaron Tostada

Tressa Jamil
Make the classic Mexican dish, ceviche de camaron tostada, by combining the fresh, tangy flavors of ceviche with crispy tostada shells.
5 from 2 votes
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Prep Time 1 hour 20 minutes
Marinating Time 1 hour
Total Time 2 hours 20 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Mexican
Servings 8 Tostadas
Calories 135 kcal
Equipment
Ingredients
  
  • 1 pound raw shrimp, deveined, peeled, and chopped
  • 1 cup fresh lime juice, about 8-9 limes
  • 3 Roma tomatoes, diced
  • ½ large white onion, diced
  • 1-2 jalapeño or serrano chiles, finely chopped (remove seeds for less heat)
  • ¼ cup cilantro, chopped
  • salt, to taste
  • pepper, to taste
For the Tostada:
  • 8 tostada shells, pre-made or homemade
  • 3 tablespoons oil
  • 1 avocado, cut into ½-inch cubes, for garnish
  • hot sauce, for garnish
Instructions
 
  • Clean, devein, and chop the shrimp, then transfer them to a mixing bowl with fresh lime juice - careful to submerge the shrimp in the lime juice. Cover and refrigerate for about 1 hour or until the shrimp turns pink.
    Tip: You only need 15-20 minutes for cooked shrimp.
  • Meanwhile, prepare the tomatoes, onions, chiles, and cilantro.
  • Remove the "cooked" pink shrimp from the refrigerator and stir the chopped vegetables into the shrimp. Season and taste with salt and pepper. Cover with plastic and refrigerate for 1-2 hours before serving for the best flavor.
  • While the ceviche is marinating, prepare homemade tostada shells. Warm the oil in a skillet over medium-high heat. Once the oil is smoking, add the corn tortilla and cook for 30-45 seconds. Flip and cook the other side for about 10 seconds. Using tongs, set the tortilla to dry on the wire rack or paper towel. Repeat with the remaining tortillas.
    Tip: Keep the tostadas warm in a tortilla keeper.
  • Once the ceviche is ready, spoon it onto the tostada shells and top them with avocado and hot sauce.
Notes
Expert Tips: 
  • Dice the shrimp into bite-sized pieces, allowing the citrus juices to penetrate the seafood.
  • Cut the vegetables in the ceviche the same size for a perfectly balanced bite.
  •  Use freshly squeezed lime juice to "cook" the shrimp. I recommend including one cup of lime juice per pound of shrimp.
How to Thaw Frozen Shrimp:
  • Fridge: The best and safest way to thaw frozen shrimp is in the refrigerator overnight; place the frozen bag of shrimp in a bowl and let them thaw slowly.
  • Quick Thaw: Securely seal the frozen shrimp in a plastic bag and submerge it in cold water for about 20-30 minutes.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Tostada | Calories: 135 kcal | Carbohydrates: 16 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.03 g | Cholesterol: 71 mg | Sodium: 432 mg | Potassium: 214 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 364 IU | Vitamin C: 15 mg | Calcium: 52 mg | Iron: 0.5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!