If you have never made an authentic ceviche before, this Shrimp Ceviche Tostada is the perfect place to start! Light and refreshing, this no-cook meal will become a family favorite!
The shrimp start out raw, then sit in a bowl full of fresh lime juice for about 15 minutes. The acidity in the lime juice cooks the shrimp to a perfect tender bite.
The crunch of the cucumber, onion, and jalapeño blend perfectly with the delicate shrimp and creamy avocado.
Ingredients
- 1 lb. raw shrimp, peeled, tails removed, diced
- 3/4 cup lime juice, fresh (about 6 limes)
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced and peeled (I prefer English cucumber)
- 1 jalapeno, seeds removed, diced
- 2 roma tomatoes, seeds removed, diced
- 2 tbsp cilantro, chopped
- 2 tbsp mayo
- 2 tbsp mayo
- 1 avocado, sliced
- 8 tostada shells
- salt, to taste
Instructions
- Combine the raw shrimp and lime juice in a large bowl, so lime juice covers shrimp completely. Let sit for 15 minutes, or until shrimp is no longer grey. Drain (DO NOT RINSE) shrimp and discard lime juice.
- Combine the onion, cucumber, jalapeño, tomato and cilantro in a large bowl. Add the shrimp and mayo and stir to combine.
- Serve on tostada shells with slices of avocado on top. Season with salt to taste. Enjoy!