Shrimp Ceviche Tostadas
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, peeled and deveined
- 1/2 English cucumber, or 1 regular cucumber
- 1 Serrano, large
- 2 Scallions
- 1 Shallot
- 1 cup Cherry tomatoes
- 1/4 cup Cilantro
- 2.5 Lemons
- 1 Lime
- Huichol, or hot sauce, to taste
- 3-4 Squirts of maggi, or soy sauce
- Salt and pepper , to taste
- Tostadas
- Salsa macha, to taste
- Japanese mayo, to taste
Instructions
- First, chop up the cucumber, tomato, shallot, scallions and Serranos into pretty small pieces.
- Secondly, chop the shrimp up into desired size. I like pieces about 1/2 inch.
- Add shrimp, shallots and Serranos to a bowl. Then, add salt, pepper, lime and lemon. Let it cure for 20 minutes in the fridge.
- Add in the tomatoes, cucumber, scallions and scallions to the bowl.
- Add in the Huichol and Maggi. Then, add more lemon if desired.
- Let it sit 20-30 minutes. The longer the better!
- Lastly, add mayo to your tostadas, top with ceviche, salsa macha and lime!
Nutrition
Calories: 189kcal, Carbohydrates: 12g, Protein: 36g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 274mg, Sodium: 258mg, Potassium: 740mg, Fiber: 3g, Sugar: 4g, Vitamin A: 372IU, Vitamin C: 52mg, Calcium: 149mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.