5 from 15 votes
Overhead, landscape shot of Baja Shrimp Ceviche Tostadas on a black platter with lime wedges, and sliced radishes.
Baja Shrimp Ceviche Tostadas
Prep Time
20 mins
Total Time
20 mins

Crispy tostadas slathered with creamy Baja sauce and topped with refreshing, tart ceviche packed with plump shrimp - these Baja Shrimp Ceviche Tostadas are fresh, fabulous and perfect for your Cinco de Mayo soiree!

Course: Appetizer, entree, Snack, starter
Cuisine: Tex-Mex
Keyword: ceviche, Easy, Healthy, seafood, shellfish, shrimp, tostadas
Servings: 6
Calories: 189 kcal
  • Ceviche:
  • 1 Pound Shrimp – peeled, deveined and diced
  • ½ Cup Lime Juice
  • 2 ½ TBS Cilantro – chopped
  • 1 Roma Tomato – cored and finely diced
  • 1 small carrot – finely chopped
  • 1 Jalapeno – stemmed, seeded and finely diced
  • ¼ Red Onion – peeled and finely chopped
  • 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
  • ½ Lime – Juiced (about 1 TBS)
  • 1 tsp Honey
  • ¼ tsp Cumin
  • ¼ tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • ¾ Cup Mayonnaise
Optional for Garnish:
  • 2 small Radishes – thinly sliced
  • 1 Scallions – thinly sliced
  • ½ Avocado – diced
  • Corn Tortillas or Tostada Shells*
  1. 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 process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use.*
  2. Make the Ceviche: 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. 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.
  3. To Serve: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!

Recipe Video

Recipe Notes

*Inactive Time of 35 minutes
*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.


*Nutritional Information includes everything except tortillas/tostadas.

Nutrition Facts
Baja Shrimp Ceviche Tostadas
Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 194mg 65%
Sodium 902mg 38%
Potassium 231mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 16g 32%
Vitamin A 31.8%
Vitamin C 23.5%
Calcium 12.1%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.