Yummy Summer Recipe – Shrimp Ceviche Tostada

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.


  • 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


  1. 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.
  2. Combine the onion, cucumber, jalapeño, tomato and cilantro in a large bowl. Add the shrimp and mayo and stir to combine.
  3. Serve on tostada shells with slices of avocado on top. Season with salt to taste. Enjoy!