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Embark on a tantalizing journey through the sunny, vibrant streets of Mexico with these sensational Mexican Tostadas de Ceviche recipe. Featuring juicy shrimp marinated in a zesty mixture of citrus mingled with tomatoes, onions, and cilantro, all piled high atop golden, crispy tostada shells. Whether you’re hosting a fiesta or simply craving a taste of coast, this shrimp ceviche de camaron is sure to transport you to culinary paradise!

“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. This year I started making it thanks to this awesome recipe!”

– Danielle
Overhead photo of a ceviche tostada made with shrimp and fresh vegetables.

Update: This recipe was originally published in May 2016. I made updates to the article below to include more information about making this Mexican recipe for shrimp ceviche tostadas at home.

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 ceviche de camaron Mexican 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!

Overhead photo of the ingredients needed to make the recipe for tostada de ceviche - corn tortillas, raw shrimp, and a variety of fresh vegetables.

Table of Contents

About this Mexican ceviche

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.

What is mexican ceviche de camaron?

Shrimp ceviche, also known as seviche, cebiche, or sebiche, is a cold seafood dish similar to a shrimp cocktail. Ceviche requires no real cooking as it’s made using fresh shrimp that are marinated in a large amount of lime juice. The citrus juice actually “cooks” the shrimp, turning them firm and pink.

Mexican ceviche de camaron is the same as shrimp ceviche, just taken up a few delicious notches. Mexican ceviche also includes finely chopped vegetables such as tomatoes, onions, garlic, and cilantro.

Overhead photo of all the ingredient for creamy Mexican sauce for Ceviche Tostadas in a food processor bowl.

Ingredients for ceviche tostadas

The exact ingredients in shrimp tostada de ceviche , also known as Mexican 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. You’ll need to thaw frozen shrimp before you peel, devein, and remove the shrimp tail. 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.
  • Tostada: You can make tostadas from scratch using corn tortillas, or simply pick up a pack of pre-made tostada shells at the grocery store.

If you’ve got leftover tostadas, put them to good use in this Salmon Tostada recipe with Black Beans and Rice.

Recipe variations

The beauty of this Mexican ceviche de camaron recipe is that it’s extremely customizable. Feel free to mix things up and add any fresh vegetables you have on hand or love. Below are some ideas to help get those creative culinary juices flowing:

  • 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)
Close-up, angled photo of shrimp ceviche on a crispy baked corn tortilla.

How to make tostada de 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!

  1. Make the creamy sauce: Add baja sauce ingredients to a food processor. Pulse and puree until smooth and creamy.
  2. Marinate the shrimp: Combine shrimp and lime juice in a large non-reactive bowl. Refrigerate for 20-25 minutes.
  3. Add vegetables: Drain the shrimp and add chopped vegetables plus more lime juice. Toss well to combine
  4. Marinate again: Refrigerate the shrimp for an additional 10-15 minutes, or until shrimp are firm, opaque and appear ‘cooked’.
  5. Serve: Eat the shrimp ceviche plain, drizzle it with creamy sauce, or serve it over tostadas!

Boom. All the succulent shrimp ceviche de tostadas for you!

Expert tips for the best success!

  • Use fresh ingredients. If you’re looking for the most vibrant flavors, you’ll want to start with the freshest ingredients possible, especially the shrimp and citrus. Be sure to use fresh limes, none of that stuff in a green bottle.
  • Properly marinate the shrimp. Ensure the raw shrimp is properly “cooked” by allowing it to marinade for just 20 to 25 minutes. The shrimp should turn opaque in color and be firm to the touch, but not rubbery. Whatever you do, don’t over-marinate the shrimp.
  • Uniform dice. This is where knife skills come in. Be sure to dice all your ingredients, but especially the shrimp, into a uniform size. This will ensure even “cooking” of the shrimp and consistent juicy texture throughout.
  • Adjust to taste. This is probably my biggest tip for any recipe – be sure you are taste the dish and adjust the flavor to suit your personal tastebuds. If you find the ceviche too spicy, simply add more carrots, roasted bell peppers, or add a pinch of sugar. Or if you prefer smoky heat, throw in some poblano pepper. Do you and make something YOU love.
  • Garnish it up. You eat with your eyes first, so be sure to garnish the ceviche de tostada with more fresh cilantro and additional taco toppings, like diced avocado or vibrant sliced radishes. Garnishes are the perfect way to add visual appeal and a little flavorful flare.
  • Serve immediately. Once the shrimp ceviche is ready, serve this Mexican ceviche de camaron recipe promptly to enjoy the flavors while at their peak.

Step by step photos: making this recipe at home 

(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!)

Overhead photo collage of how to make shrimp ceviche step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

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?

Mexican ceviche de camaron is safe to eat. While the shrimp in ceviche isn’t technically “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 tostada de 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 this tostada de ceviche extremely healthy, skip the creamy baja sauce and the tostada shell.

Close-up, overhead photo of Mexican ceviche made with shrimp, tomatoes, jalapeños, and lime juice served on a tortilla.

Serving shrimp tostadas ceviche

You can serve this fresh shrimp Mexican tostada de ceviche as a seafood appetizer, side dish, or a light meal. Below are a few ideas to help inspire:

  • Twist on Chips and Dip: Elevate your dip and tortilla chips experience by serving the ceviche de camaron inside martini glasses. Garnish with a plantain chip or corn chips and drizzle of sauce mojo, green salsa verde, or dollop of guacamole.
  • Tropical Appetizer Platter: Create a stunning appetizer spread featuring shrimp ceviche tostadas alongside other refreshing delights such as mango salsa, coconut shrimp, and tuna poke.
  • Taco Tuesday: Shake up your next family taco Tuesday by serving tostada ceviche instead of traditional tacos. Set up a DIY tostada bar with a variety of toppings like diced tomato salsa, roasted corn salsa, pickled jalapeños, shredded lettuce, and crumbled queso.
  • Beach Picnic Delight: Pack a cooler with chilled Mexican ceviche, homemade pita chips, and refreshing Mexican coleslaw or coleslaw with jalapenos. Light, zesty, and perfectly delicious, it’s an easy beachside treat that’s easy to enjoy on the go.
  • Summer Dinner Showstopper: Impress your family and throw a summer themed party with ceviche tostadas, coconut rice or cauliflower mexican rice, and ranchero beans or cuban style beans. Just don’t forget a topical cocktail or two for the adults.

Storing leftovers

This Mexican ceviche de camaron is best when you enjoy it fresh on the same day it’s made. Store any leftovers in an airtight container in the refrigerator for up to two days.

Pro-tip:  If you are wanting to store leftovers, drain all the lime juice from the prepared Mexican ceviche. Then, keep the shrimp ceviche in a tightly sealed container. Removing the excess lime juice will prevent the shrimp from overcooking.

Fresh shrimp ceviche does not freeze well.

Angled photo of Mexican shrimp ceviche on a crispy tostada garnished with slices of jalapenos and fresh herbs.

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.

Cheyanne

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More simply delicious shrimp appetizers!

If you love these ceviche with shrimp, try one of these fresh seafood dishes next:

Overhead, landscape photo of Ceviche Tostadas on a black platter with lime wedges, and sliced radishes.

Mexican Shrimp Ceviche Tostadas

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 55 minutes
Prep Time: 20 minutes
Inactive Time: 35 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Embark on a tantalizing journey through the sunny, vibrant streets of Mexico with these sensational Shrimp Ceviche Tostadas. Featuring juicy shrimp marinated in a zesty mixture of citrus mingled with tomatoes, onions, and cilantro, all piled high atop golden, crispy tostada shells. Whether you’re hosting a fiesta or simply craving a taste of coast, this Mexican ceviche recipe is sure to transport you to culinary paradise!

Equipment

  • 1 Food Processor or High Powered Blender
  • 1 Large, Non-Reactive Mixing Bowl

Ingredients 

Shrimp Ceviche

  • 1 Pound Shrimp – peeled, deveined and diced
  • ½ Cup Fresh Lime Juice (from about 4-5 limes)
  • 2 ½ TBS Cilantro Leaves – chopped
  • 1 whole Roma Tomato – cored and finely diced
  • 1 small Carrot – finely chopped
  • 1 whole Jalapeno Pepper – stemmed, seeded and finely diced
  • ¼ whole Red Onion – peeled and finely chopped
  • to taste Coarse Sea Salt and Ground Black Pepper
  • 6 whole Tostada Shells (sub: corn tortillas) (SEE NOTES)

Baja Sauce (yield 1 ½ cup)

  • 1 heaping TBS Roasted Red Bell Pepper – roughly chopped
  • ½ whole 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
  • 1 TBS Lime (from 1/2 a lime)
  • 1 tsp Honey
  • ¼ tsp Ground Cumin
  • Optional Garnishes: Diced Avocado, Thinly Sliced Radishes, Thinly Sliced Green Onions

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 Lime: 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 to Ceviche: 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.
  • Serve Ceviche on Tostadas: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!

Video

Notes

  1. 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.
  2. 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.
  3. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  4. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 189kcal    Carbohydrates: 9g    Protein: 16g    Fat: 9g    Saturated Fat: 1g    Cholesterol: 194mg    Sodium: 902mg    Potassium: 231mg    Fiber: 1g    Sugar: 3g    Vitamin A: 1590IU    Vitamin C: 19.4mg    Calcium: 121mg    Iron: 1.8mg
Course: Appetizer, Snack
Cuisine: Mexican

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