Crispy Shrimp Ceviche Tostadas — Tostadas de Ceviche de Camaron
Pacific-coast crisp tortillas topped with shrimp marinated raw in lime juice with tomato, cucumber, red onion, serrano, and cilantro, finished with avocado, hot sauce, and lime wedges.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop shrimp into 5mm pieces. Combine with lime juice and salt in a non-reactive bowl, toss, rest 12 minutes at room temperature, stirring halfway, until shrimp turns pink-white and feels firm. Meanwhile, dice tomatoes, cucumber, red onion, serrano chiles, and cilantro. Combine vegetables with oil, salt, and pepper in a bowl.
Simmer
Drain half the lime juice from cured shrimp, keeping it moist. Fold shrimp into ceviche vegetables and refrigerate while frying tortillas.
Fry
Heat 240ml oil in a wide skillet over medium-high 2 minutes until shimmering. Fry corn tortillas one at a time, 60 seconds per side until deep golden and crisp throughout. You may need to cook in two batches. Drain on a wire rack, cool 2 minutes until rigid.
Plate
Spoon chilled ceviche generously onto each crisp tostada. Top with sliced avocado, cilantro, and hot sauce. Arrange tostadas on plates and serve immediately with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.