Mexican Shrimp Ceviche Tostadas
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
- 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.
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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