Escape to the vibrant flavors of coastal Mexico with this refreshing Shrimp Ceviche Tostada recipe. Imagine the bright, citrusy burst of perfectly "cooked" shrimp, mingling with the subtle spice of jalapeño and the cool crunch of crisp tostadas. This isn't your grandma's ceviche; we're elevating the classic with a sophisticated twist, making it the perfect appetizer or light meal for any occasion. The combination of zesty lime juice "cooking" the shrimp, creating a tender and succulent texture, is balanced beautifully by the creamy avocado and the satisfying crunch of the tostadas.
This vibrant dish is surprisingly easy to make, even for novice cooks. From preparing the marinated shrimp to assembling the final masterpiece, each step is clearly explained to ensure your success. Ready to embark on this culinary adventure and create these delicious shrimp ceviche tostadas? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Cutting board
- Strainer
- Bowl
- Refrigerator
Ingredients
- Shrimp
- Limes: 2-3 large
- Onion: a little bit
- Sea salt
- Cilantro
- Sour cream
- Radishes
- Serrano peppers
- Cucumber
- Avocado
- Tostada shells
Step-by-Step Instructions
Step 1. Prepare the Shrimp Ceviche
- Clean the shrimp, removing tails and shells. Devein if necessary .
- Rinse the shrimp .
- Cut the shrimp into smaller pieces .
- Squeeze lime juice over the shrimp to start cooking .
- Add a small amount of onion .
- Add sea salt .
- Cover and refrigerate for 30 minutes .
- After 30 minutes (or an hour), strain the excess lime juice from the ceviche .
Step 2. Prepare the Toppings
- mix sour cream, chopped cilantro, lime juice, and a pinch of salt .
- thinly slice radishes, finely dice onion, and seed and dice Serrano peppers .
- Peel and dice the cucumber, removing seeds .
Step 3. Assemble the Tostadas
- spread sour cream on tostada shells, top with ceviche, cilantro, radishes, avocado, and a little extra sea salt .
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- If shrimp is not deveined, remove the vein yourself .
- Don't over-lime the shrimp; use just enough to saturate and cook .
- The shrimp will turn pink when cooked .
- Use Mexican crema instead of sour cream if preferred .
- Don't add avocado until serving to prevent mushiness .
- Adjust seasonings to taste .
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 15-25g
- Protein: 15-20g
So there you have it – a vibrant, flavorful, and surprisingly simple Shrimp Ceviche Tostada recipe that's sure to impress. This dish is perfect for a casual get-together or a sophisticated dinner party. Enjoy the refreshing taste of Mexico, right in your own kitchen!