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Shrimp Ceviche Tostadas 🍤 Mexican style… I remember walking into my grandparent’s kitchen every Sunday and there was my Papito (grandfather) in his undershirt, cooking… most of the time it was some sort of seafood! Ceviche was in the rotation very often. He was great cook and a lover of food!
I have taken some creative liberties with my ceviche and you know what? That’s what food is all about to me… making something your own.

If you loved this recipe, you have to check out my Salmon Mango Ceviche!

Why You’ll Love Shrimp Ceviche Tostadas

This shrimp ceviche tostadas are extremely delicious. They are so fresh, spicy and perfect. It’s super easy to make and prepare ahead of time (the longer you let it sit, the better). The salsa macha adds an additional touch of spicy and crunchiness and it enhances the flavor even more, because it also adds a nutty taste.

Substitutions

You can substitute the shrimp for white fish. If you aren’t a huge fan of spicy, you can leave the serranos out, or adjust the amount to your liking. If you can’t find huitchol, you can use your favorite hot sauce. As for the japanese mayo, you can swap for regular mayo.

Shrimp Ceviche Tostadas

Shrimp Ceviche Tostadas

By Nadia Aidi
Shrimp Ceviche Tostadas 🍤 Mexican style… I remember walking into my grandparent’s kitchen every Sunday and there was my Papito (grandfather) in his undershirt, cooking… most of the time it was some sort of seafood! Ceviche was in the rotation very often. He was great cook and a lover of food!I have taken some creative liberties with my ceviche and you know what? That’s what food is all about to me… making something your own.

Ingredients 

  • 1 1/2 lb shrimp of choice, peeled and deveined
  • 1/2 english cucumber or 1 regular
  • 1 large serrano
  • 2 scallions
  • 1 shallot
  • 1 cup cherry tomatoes
  • 1/4 cup cilantro
  • 2-3 lemons
  • 1 lime
  • Huichol to taste
  • 3-4 squirts maggi
  • Salt & pepper to taste
  • Tostadas
  • Salsa macha
  • Japanese mayo

Directions 

  • Chop up the cucumber, tomato, shallot, scallions and serranos into pretty small pieces
  • Chop your shrimp up into desired size. I like pieces bout 1/2 inch
  • Add shrimp, shallots and serranos to a bowl. Add salt, pepper, lime and lemon. Let it cure for 20 min in the fridge
  • Add in the tomatoes, cucumber, scallions and scallions to the bowl
  • Add in the huichol and maggi. Add more lemon if desired
  • Let it sit 20-30 min. The longer the better!
  • Add mayo to your tostadas, top with ceviche, salsa macha and lime!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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