This 7-ingredient Mexican Shrimp Ceviche is so fresh, ultra flavorful and an absolute breeze to prepare! Featuring refreshing, zesty ceviche packed with plump shrimp and fresh veggies! There’s endless ways to serve it – dip into it chips, spread it on a tostada with creamy Baja sauce, or at it to martini glasses for a fancy starter!
Reader recipe testimonial: “I added a few twist, but it was a favorite amongst my teens! Absolutely delicious and extremely fresh!!!” – Monique
Continue to read on for tips! Don’t miss the step by step photos and recipe video showing you exactly how to make this Mexican ceviche recipe!
Update: This post was originally published in May 2016. I’ve updated the post below to include more information about shrimp ceviche. Plus, I added a step by step recipe video to show you how easy this Mexican ceviche tostadas recipe is to prepare!
Hi friends! Who’s excited that the warm weather has finally decided to settle in? I don’t know about you, but I’m absolutely delighted! Bring on all the colorful produce and bright, healthy dishes!
With the spring season in full swing, I knew I had to share one of my favorite quick and easy summer-approved dishes! Cue the drum roll please, because today’s recipe is fresh, fabulous and bursting with zesty flavor! You can serve it as a snack, lunch, appetizer or light dinner! Regardless of how you choose to serve it, this shrimp ceviche is guaranteed to be a major crowd pleaser!
Mexican Ceviche: recipe overview
These tostadas are fiesta for your taste buds, my friends! They feature a delicious mix of refreshing shrimp ceviche, smooth Baja sauce and crisp tortilla shells! Essentially, they are epic!
This Mexican ceviche is refreshing, citrusy, bright, tart and herbaceous! It’s packed with plump shrimp, zesty lime, juicy tomatoes, sharp onions, spicy peppers, crunchy carrots and rich avocado!
The accompanying Baja sauce is spicy, smoky, smooth and insanely creamy-dreamy. And, it also happens to be one of my favorite sauces of all time. I highly recommend you double the recipe, because you will want to use it on everything!!
All that ceviche and sauce fabulosity is piled high on salty, crunchy corn tortillas and garnished with thinly sliced radishes and mild scallions. Trust and believe the word olé will be dancing around on your tongue!
This healthy ceviche is perfect as an appetizer, flavorful side or light meal! No matter how you choose to serve it, just be prepared to keep this recipe on heavy rotation this summer!
If you are allergic to shellfish, try the Best Fish Ceviche instead!
What is shrimp ceviche?
Shrimp ceviche, also known as seviche, cebiche, or sebiche, is a seafood dish similar to a shrimp cocktail. It is made using fresh shrimp that is marinated and “cooked” in a large amount of lime juice. Shrimp ceviche is served cold and traditionally includes various fresh, finely chopped vegetables, such as tomatoes, onions, garlic and cilantro.
What is Mexican ceviche made of?
The exact ingredients in Mexican shrimp ceviche, also known as Ceviche de Camarón, will depend upon the region you are in. However, most recipes will include at least the following basic ingredients:
- Shrimp: High-quality medium-sized raw shrimp works the best. Make sure you peel, devein and remove the tail first. Then, dice the shrimp into bite-sized pieces.
- Onion: Onions lend a good amount of sharp, savory flavor. You can use red or white onion depending upon your preference.
- Tomato: Juicy, fresh seeded and finely chopped tomatoes are a must! I like firm roma tomatoes the best in ceviche.
- Chile Peppers: Stemmed, seeded and finely diced chile peppers are a traditional ingredient. You can use either jalapeno or serrano peppers depending upon your heat preference. A serrano pepper is about 3 times hotter than a jalapeno.
- Cilantro: Herbaceous fresh cilantro provides tons of fresh flavor! However, if you are averse to cilantro you can substitute flat-leaf parsley.
- Fresh Citrus Juice: The acid in citrus juice is what ‘cooks’ the shrimp. Since citrus is a key ingredient, I highly recommend you use fresh citrus juice! This recipe uses fresh lime juice, however you can substitute lemon juice for a slightly different flavor.
Mexican ceviche variations
The beauty of this recipe is that it’s extremely customizable! Feel free to mix things up and add any fresh vegetables you have on hand or love!
What to add to shrimp ceviche
- Carrots (peeled and finely diced)
- Avocado (cut into small cubes)
- Diced Bell Peppers (seeded and diced)
- Cucumber (peeled, seeded and finely chopped)
- Pimento Stuffed Olives
- Radishes (thinly sliced)
- Scallions (thinly sliced)
- Diced Fruit (mango or pineapple)
- Dried Mexican Oregano
- Good-quality Hot Sauce
- Ketchup
- Clamato Juice (tomato and clam juice cocktail)
How to make shrimp ceviche?
Mexican ceviche is not just incredibly delicious, it’s also ridiculously quick and easy to prepare! It doesn’t require a whole lot of thought or effort, and no real cooking is needed!
- Make the creamy sauce: Add baja sauce ingredients to a food processor. Pulse and puree until smooth and creamy.
- Marinate the shrimp: Combine shrimp and lime juice in a large non-reactive bowl. Refrigerate for 20-25 minutes.
- Add vegetables: Drain the shrimp and add chopped vegetables plus more lime juice. Toss well to combine
- Marinate again: Refrigerate the shrimp for an additional 10-15 minutes, or until shrimp are firm, opaque and appear ‘cooked’.
- Serve: Eat the shrimp ceviche plain, drizzle it with creamy sauce, or serve it over tostadas!
Boom. All the succulent shrimp ceviche for you!
How to make Mexican ceviche step by step photos
(Don’t forget to scroll down for the in-depth measurements and instructions in the complete printable recipe card at the bottom of the post!)
Mexican Ceviche: FAQ
How to know when shrimp ceviche is done?
The exact marinating time for ceviche will depend upon the citrus you’ve used and the size of the shrimp. Not all citrus is created equal; the acidity in limes (and lemons) can vary. As well, the smaller you dice the shrimp, the faster it will ‘cook’.
The best way to to tell is ceviche is done is to look at the shrimp. Shrimp are ‘cooked’ and ready to eat when their flesh is firm and slightly opaque in color.
Can you overcook ceviche?
Ceviche can be over-marinated or ‘overcooked’. If the shrimp remains in the citrus juice for too long, or if your citrus is very acidic, the proteins will unfold too much. This will cause the shrimp to ‘overcook’ and become very tough and rubbery.
Leaving the shrimp in the citrus marinade for longer than necessary will not improve the flavor or quality of the shrimp; it will simply ‘overcook’ them.
Is Mexican shrimp ceviche safe to eat?
Ceviche is safe to eat. While the shrimp in ceviche isn’t cooked since it has not been heated, it isn’t raw either. Marinating the shrimp in a large amount of citric acid (lime juice) essentially ‘cooks’ the shrimp. Both heat and citric acids are agents of a chemical cooking process called denaturation. The denaturation of proteins cause molecules in the shrimp to unravel which alters the shrimp’s physical and chemical properties. When shrimp is immersed and marinated in citrus juice, denaturation turns the shrimps flesh firm and opaque, as if it had been cooked by heat.
In order to ensure you ceviche is safe, you must use fresh fish from a trust source or reputable fishmonger. Citric acid will not kill any bacteria the same way heat does. Therefore, it is very important you use fresh, parasite-free shrimp! If you are unsure what seafood is freshest at the market, tell them you are making ceviche and ask for the freshest shrimp they have available.
Using pre-cooked shrimp
If you are not comfortable with raw shrimp in ceviche, you can use cooked shrimp. Leave the shrimp whole and thoroughly pat it dry to remove moisture. Do not marinate the shrimp. Instead, simply toss it with lime juice, diced vegetables and cilantro. Serve immediately. Do not allow the pre-cooked shrimp to marinate in citrus juice or it will over-cook the shrimp, causing it to become very tough, rubbery and unappetizing.
Is shrimp ceviche healthy?
Mexican ceviche is considered an inherently healthy dish. It is made up of lean, protein-rich shrimp, nutrient-dense vegetables and antioxidant-packed lime juice. Ceviche is prepared with fresh ingredients and does not include any processed foods.
This shrimp ceviche recipe is high in protein, vitamins and nutrients. And, it’s low in carbs, calories and unhealthy fats! If you are looking to keep things extremely healthy, skip the creamy baja sauce!
How long can shrimp ceviche last?
Ceviche is best enjoyed fresh on the same day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Pro-tip: If you are wanting to store leftover ceviche, drain all the lime juice from the prepared Mexican ceviche. Keep the ceviche in a tightly sealed container. Removing the excess lime juice will prevent the shrimp from overcooking.
Can you freeze it?
Fresh shrimp ceviche does not freeze well! I recommend eating ceviche the day it is made.
What to serve with ceviche tostadas?
Mexican ceviche is incredibly refreshing and bursting with bright flavors and fresh texture! You can serve this fresh shrimp as a seafood appetizer, side dish or a light meal! While ceviche is traditionally served with saltine crackers, feel free to get creative! You can really serve fresh ceviche with whatever sides you and your family love! Below are a few ideas to help inspire!
- Tortilla chips
- Salsa or Guacamole
- Boiled Potatoes
- Elote – Mexican street corn
- Easy Mexican coleslaw
- Mexican bean salad
- Easy Coconut Rice
- Healthy Mexican cauliflower rice
Add these tasty Baja Shrimp Ceviche Tostadas to your Cinco de Mayo menu or make them next time you are craving fresh flavors – I pinkie promise you guys are going to love them!
Until next time friends, cheers – to simply scrumptious ceviche.
XOXO
Cheyanne
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Looking for more seafood recipes?
If you love this dish, try one of these fresh seafood dishes next
Chimichurri Grilled Shrimp & Corn Salad
How to make the best Mexican Ceviche recipe and step-by-step video 👇
Mexican Ceviche (Shrimp Ceviche Recipe)
Equipment
- Food Processor or High Powered Blender
- Large, Non-Reactive Mixing Bowl
Ingredients
Ceviche:
- 1 Pound Shrimp – peeled, deveined and diced
- ½ Cup Lime Juice
- 2 ½ TBS Cilantro – chopped
- 1 whole Roma Tomato – cored and finely diced
- 1 small Carrot – finely chopped
- 1 whole Jalapeno – stemmed, seeded and finely diced
- ¼ Red Onion – peeled and finely chopped
- Coarse Sea Salt & Pepper , to taste
Baja Sauce: (Yield 1 ½ Cup)
- 1 heaping TBS Roasted Red Bell Pepper – roughly chopped
- ½ Jalapeno – roughly chopped(seeds and ribs removed if you do not want a spicy sauce)
- 1 heaping TBS Red Onion – roughly chopped
- 1 Clove Garlic – smashed and peeled
- ¾ Cup Mayonnaise
- ½ whole Lime – Juiced (about 1 TBS)
- 1 tsp Honey
- ¼ tsp Cumin
Optional for Serving: Corn Tortillas or Tostada Shells (SEE NOTES)
Optional for Garnish: Thinly Sliced Radishes, Thinly Sliced Scallions, Diced Avocado
Instructions
- Make the Baja Sauce: In the bowl of a food processor add – bell pepper, jalapeno, garlic and red onion. Pulse, stopping as needed to scrape down the sides of the bowl, until mixture resembles a chunky puree. Add remaining ingredients and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use. (SEE NOTES)
- Marinate shrimp: In a large, non-reactive bowl, combine shrimp and lime juice. Transfer to the refrigerator and allow to marinate and “cook” for 20-25 minutes.
- Add vegetables: Drain, reserving ¼ cup of lime juice. Add remaining ceviche ingredients and reserved lime juice. Season to taste with salt and pepper. Toss gently to combine. Transfer back to refrigerator for an additional 10-15 minutes.
- To Serve: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!
Video
Notes
- Baja sauce is best if the flavors are allowed to marry for at least 3 hours in the refrigerator. Sauce will keep up to 5 days, covered, in the refrigerator.
- To make your own Tostadas:
Pan Cook: Place a skillet over medium heat and add ¼ - ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil. (This is the method I used)
Deep Fry: Add enough canola oil to a 6 quart saucepan to come up 2’’ from the bottom of pot. Heat over medium-high until a thermometer reaches 350 degrees F. Working in batches, fry (6’’) corn tortillas until crisp, about 1 minute each. Transfer to a paper towel lined plate, season with salt and allow to drain.
Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Bake, flipping over halfway through, for 5-7 minutes or until crisp.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.
Love the new step by step photos and the video Chey! Ceviche is a summer favorite here at the beach. Pinned!
I could literally eat this ceviche every day, Chey! And I’m always a sucker for tostadas – love the crunch and they’re so fun to eat! Definitely making these beauties!
Great summer recipe! I love ceviche – it’s my go to when the weather gets hot. But I must admit I usually go somewhere to get it. Perhaps this year I will make it. This sounds like an awesome recipe!
Yes please to tostadas and to ceviche! These sound delicious and they’re so colorful too; your pics are making me absolutely famished. Have a great week, my dear!
You know I’m loving this ceviche recipe Chey! Perfect for my summer entertaining. Packed with flavor and nice and easy too. A total win win!
Amazing recipe it was so easy and the flavor was great!!
Oh Cheyanne,
I am so sorry you were ill last, last weekend! I sure do hope you are feeling better – I have some catching up to do on here!
BTW – that baja sauce is kicking! I could imagine how good it is with that ceviche! Big hugs to ya!
Hopefully this finds you feeling better! As a SoCal San Diego fish taco fan and all things seafood, this is right up my alley. Especially the flavors. LOVE ceviche! I am really liking your Baja sauce here and the idea of it’s use. 🙂
I love shrimp ceviche and making it into tostadas was a great idea! These look amazing and I love the sound of that baja sauce! Hope you’re having a great week, Cheyanne!
Nothing is worse than feeling like you’re fighting off something only to catch it. I hope you feel better soon and these look so light and appetizing! Love the baja sauce (I’ll probably end up smothering the tacos in it).
Those look amazing! Definitely a must-try!
Oh no! I hope you are starting to feel much better by now, Cheyanne! 🙂 There’s nothing worse than falling victim to the flu, especially when it feels like it has been menacing you for a little while before actually making its move on you. I’m impressed that you were actually able to publish this post while feeling so bad, and with so much great commentary on the recipe too. These tostadas looks so fabulous! It’s a shame Cinco de Mayo isn’t a thing here in Australia. Wahh! Sending you healthy vibes xx
Oh no, Cheyanne! I hope you feel better soon! It’s not fun getting sick, especially when the weather is just getting nice and you want to be out and about. Sending well wishes to you my dear!
On another note, these awesome tostadas would make anyone feel better! I hope boy is making you some in bed 🙂
Wow these tostadas look amazing!!! Such a beautiful, fresh recipe! They sound absolutely delicious Cheyanne. Love it! <3
These tostadas look to die for girl!! Seriously you need to live closer so I can just come over & eat these!! Hope you are feeling much better now 🙂
Oh Cheyanne I hope you feel better soon!! Feeling sick is just the worst 🙁
But yay for cinco de mayo!! And another huge yay for tostadas! They are the best!
Hope you’re feeling better girlfriend! I’m sure these tostadas should cure you right up 🙂 They sound amazzzzing – I want to eat these all summer long please! Love all the flavors in here – they sound so fresh and wonderful. Take care of yourself this week and feel better!
I hope you feel better! But I got to say, you write better than me even when you have brain fog..haha
These tostadas look perfect for Cinco De Mayo on Thursday!
Flues are so annoying, wish you a fast recovery. That baja sauce sounds and looks ridiculously amazing. So much yes to these gorgeous and delicious tostadas.
The tostadas look delicious. I hope you get well soon!
Oh no! Hope you’re feeling better. If it makes you feel any better – it’s been so cold here in Milwaukee that all the gardening and things we were going to do just didn’t get done…here’s to hoping to better weekends ahead, right?
The best meal I ever ate in my entire life was ceviche with tortilla chips – and these tostadas are bringing back those memories, totally need to try them asap, they look so beautiful!
the baja sauce sounds amazing, wow, I can see myself using it on everything!
You might be a bit speechless (I totally disagree though) cause you need some inspiration, but I’m speechless because of this delicious recipe. I don’t know what’s worse. So forgive me for keeping it short (and not being that hilarious as usual). Well done, Chey!
Cheyanne! Feel better, my sweet friend! This ceviche is beautiful, and so are you. Sending get well soon hugs!
I hope you are feeling better – there is nothing worse than having the flu … Your recipe looks great! What I love about blogging is to learn so much about other cultures and customs. I have never heard of Cinco de Mayo and enjoyed reading more about it on the internet. Looking forward to your Wednesday post!
I’m sorry you got the bug. It is making its way around. I’m taking my Airborne and hoping for the best. This ceviche looks amazing, and that Baja sauce knocks it out of the park! Now this is the way to celebrate Cinco de Mayo! Take care. Feel better soon, Chey.
First of all I have to say that I am super impressed with you getting a post up today when you are sick!! Getting sick totally threw off my blogging game for awhile. And I am glad that you managed to share these because they look amazing! Totally sharing these, crispy tortilla and ceviche!?! Now I just need a margarita…
Oh my gosh Cheyanne! These look amazing!! What a fresh recipe! I just love corn tacos… and these are perfect for Cinco de Mayo! Thanks for the recipe!
xoxo Cailee!
Perfect to celebrate this week 🙂 Love all the flavours you have going here!
This is a classic example of why Mexican food is not (always) heavy. Looks outstanding, as usual.
These tostadas look so amazing! I love ceviche!
Hey girl – so sorry to hear you were sick too. There is so much JUNK going around, and I can’t wait ’til summer hits and we can say goodbye to the yuck. Seriously hope you are feeling much better, still have some sick kids here, just came from the doctor’s office. Hopefully we will all be better in time for Cinco de Mayo to enjoy these amazingly jam packed tostadas. Love everything you included, so much flavor!!!! and so pretty as usual. Pinned. Drink lots of H2O and hope you are feeling better in time for the weekend. XO
Seriously gorgeous colors here and spicy flavors! I love that baja sauce 🙂
Thank you so much, Medha! Cheers, dear!
I hope you feel better soon! Our weekend was busy but nice, a weekend is always good :-). These tostadas looks so fresh and delicious, I love the spicy kick as well. Great photos, makes me think I could reach right through the screen. Take care.
Glad you had a nice weekend, Stacey! Thank you so much for the kind comment! Cheers, friend!
Omg I think you know how I feel about ceviche. And these tostadas look like my idea of a dream come true. Love!!
Thanks so much, Sarah! Cheers, girlfriend!
These tostadas look perfect, Cheyanne. Ceviche is my favorite, I love how fresh the ingredients in it are. I too am a shrimp lover & would probably eat the whole bowl in one sitting.
I had to refrain from eating the entire bowl of ceviche, Rahul, so no judgement here! 😉 Thanks for the kind words, friend! Cheers!
Hope you feel better in time for Cinco de Mayo! These are perfect and being a lover of ceviche I can’t wait to try them!
Thank you so much for the kind comment, Abbe! Cheers!
So sorry to hear you’ve been sick girl! Not fun at all! Hope you feel better! These Baja tacos look amazing! Love the sauce! Pinning, because I need to make something for Cinco de mayo!!!
Thanks so much for the sweet comment and pin, Mira!! Your the best! Cheers, girlie!
I’m sorry you’re so sick, friend! These Baja shrimp and some of the upcoming cocktails would make anyone feel better! Seriously, those tostadas look fantastic and so awesome for any Cinco de Mayo soiree! Can you believe I’ve never actually had ceviche? That clearly needs to change. I hope you get to feeling better ASAP! XO
I agree, tostadas and margaritas can fix just about anything… so be a doll and send me one of your strawberry margaritas, mmmmkay? 😉 I can NOT believe you have never had ceviche- whaaaaaa??? Guuurl, get on that! You are totally missing out on the fresh deliciousness! Thanks for the comment, lovely! Cheers! xoxo
Cheyanne, well, God bless you sweetheart for putting out this post while being sick!!! I hope you get better soon! these baja shrimp ceviche tostadas are perfection for cinco de mayo!!! LOVE!!!!
Thank you so much, Alice!! Cheers, girl!
You are a rock star girl pulling out this fab recipe when you’re not feeling up to par. This is Cinco de Mayo perfection and I can’t wait to try. And I can’t wait to check out your round-up for creative cocktails. You know I’ll be back here first think on Weds ready to make my grocery list. In the meantime rest up and feel better soon. xo
Well thank you so much for the kind comment, Cathy! I’m definitely working on feeling better, dear! Cheers! xo
I think ceviche is required in the Summertime in SoCal! This recipe is spot on and I can’t wait to make it. For us, it’s shrimp all-the-way, baby. I hope you feel better soon!
I think ceviche should be required in the summertime everywhere, Kim! 😉 Thanks so much for the kind comment, dear! Cheers!!
Can I just drink that sauce? Ok…thanks for the permission!! Feel better soon dear.
I highly recommend drinking the sauce, Zainab! 😉 Thanks for the kind words, girlfriend! Cheers!
I’m sad that you aren’t feeling well my friend, but I’m very glad that you got around to posting this recipe because YUM!!!! I love ceviche so much, like as in so much I could eat it every day. And that Baja sauce!! Whaaaaattt??? I’ll put on that on everything! Pinned and making this tomorrow for Taco (or Tostada) Tuesday! Wooohoooooooooooooooo 😉
I could eat ceviche daily too, Karrie! But of course we have the same taste… umm hello #BestiesForLife. 😉 Thanks for the sweet comment and pin, sweets! Cheers! xoxo
I’m sad that you aren’t felling well my friend, but I’m very glad that you got around to posting this recipe because YUM!!!! I love ceviche so much, like as in so much I could eat it every day. And that Baja sauce!! Whaaaaattt??? I’ll put on that on everything! Pinned and making this tomorrow for Taco (or Tostada) Tuesday! Wooohoooooooooooooooo 😉
I hope you get to feeling better soon, Cheyanne! These tostadas look scrumptious!! I am completely smitten with the flavor. I’d love one for breakfast this morning!!
Thank you so much, Jen!! Tostadas for breakfast actually sounds like a fabulous idea. 😉 Cheers!
You need to get your cozy on! Under the blankets with comfy pillows and plenty of soup, tea, juice and tissues by your side… I give you credit for posting anything today let alone this stunner of a dish! I love the pops of color and flavor in these tostadas, my dear! Feel better! xoxo
I’m getting my cozy on as I type this, Annie!! 😉 Thanks so much for the kind words, dear friend! Cheers to you! xoxo
Oh girl, I am so with you on the brain fog thing. I feel inadequate to function as a human being today. But here goes. HAHA! Hope you feel more with it as the hours go on. <3 <3 <3 Cheers to cinco de mayo and these amazingly tasty tostadas! We eat tostadas weekly around here, so I'll be trying your version soon for sure! XOXO
Well I hope your brain fog goes away, girlfriend! Tostadas weekly sounds like the best thing ever! Thanks for the comment love, Lauren! Cheers! xoxo
You poor thing! Next time seriously just don’t write something. Say “I’m sick” and press publish and your loyal readers will understand. You don’t have to be Superwoman!
Nice work with these tostadas, even through your sick brain fog. Now work on making yourself better. You want a happy Cinco!
Lol, so if I still feel like poop on Wednesday I might do just that, Mir… “I’m sick. Here’s Booze.” Publish. 😉 Thanks so much for the comment love, chicka! Cheers!
Ceviche is one of my favorites and definitely perfect for Cinco de Mayo! I love the tostadas and Baja sauce with these as well – definitely another world of flavor going on here! I’m so sorry you’re sick though – boo to that! Rest up so you will be recovered and ready to party come Cinco de Mayo 🙂
Yay, so glad ceviche is one of your favorites too, Kathryn! I feel like we have the same taste! #GreatMinds! Thanks for the sweet comment, dear! Cheers! <3
Oh no, you poor thing!! Well, I am reading truly comprehensive sentences and lady, they make sense! 😉 Sheesh… I hope you feel better soon. Feeling sick sucks big time. Sending you some virtual kleenex and hugs!
Meanwhile, your tostadas look just perfect for Cinco de Mayo! As usual, you manage to serve up the most beautiful, colorful and tasty to the max recipes! The addition of sliced radishes make it all that much more special. 🙂
Can’t wait for the cocktail roundup!
Alright, feel better soon my dear. Drink lots of fluids and get load of rest, okay? xoxo
I feel like I could speak in a different language and you would still understand me, Demeter… Like, I just think we are on the same life wavelength. 😉 Thanks for the sweet comment, virtual kleenex and hugs girl! You rock! xoxo
YES, you could! In fact, just gesture and I’ll know EXACTLY what you mean. 🙂 So many hugs + lotsa margs to ya (and hopefully no more kleenex needed)! xoxo
Oh no, Cheyanne! Sorry to hear you aren’t feeling well. That sucks! We had a pretty low key weekend. It was sunny all weekend and we did lots of relaxing and few odds and ends around the house. Lots of good eats, that’s for sure 🙂 These shrimp ceviche tostadas looks so refreshing and delicious! And that Baja sauce? YES PLEASE. Pour it on! Pinning, of course! I hope you feel better soon! Lots of rest, soup and orange juice, girl. XO
Thanks so much, Dawn! I read about your weekend, and I’m glad you had enough fun for both of us. 😉 Cheers, sweets! xo
Aww so sorry the flu finally hit you, Cheyanne! I hope you can rest and feel better soon. Now onto these tostadas…wow! I absolutely love the flavor of these cuties! Is it bad that I want these for breakfast?! I’m loving the shrimp and zesty flavors in here. SO perfect for Cinco de Mayo! Pinned, of course!
Thank you so much, Gayle! I’m certainly hoping I feel better soon too! Cheers, dear!
Talk about packed with flavor and lots of awesome ingredients Cheyanne! From the ceviche to all the delightful garnishes to that yummy, smoky Baja sauce! Yes, definitely a Mexican party for my taste buds! Thanks for sharing! Keeping my fingers crossed you start feeling better! XO
Thanks so much for the comment and feel better wishes, Mary Ann! Cheers, dear! xo
Just had my lunch, but now I am HUNGRY for more! These tostadas look mouthwatering!
Thanks so much, Angie! Cheers!