Main Dish

Tostadas de Ceviche

By: Hafid Ayllón


Savor the exquisite blend of zesty lime-marinated shrimp, fresh veggies, and crunchy tostadas in every bite of these delectable shrimp ceviche tostadas.

For the shrimp ceviche

1 pound (approximately 450 grams) of raw shrimp, peeled and deveined

1 cup of fresh lime juice (about 8-10 limes)

1 tomato, diced into small cubes

1/2 red onion, finely chopped

1/2 red bell pepper, diced into small cubes

1/2 green bell pepper, diced into small cubes

 1 jalapeño or serrano pepper, finely chopped (adjust to your preferred level of spiciness) 

1/4 cup of fresh cilantro, chopped

Salt and pepper to taste 

For the tostadas

Corn tostadas La Finca

Sliced avocado (optional)

Lettuce leaves (optional)

Rinse the raw shrimp and pat them dry with paper towels. Then, cut them into small pieces. If you prefer, you can leave some shrimp whole for garnish.

In a large bowl, place the chopped shrimp and pour the lime juice over them. Make sure the shrimp are completely submerged in the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the shrimp turn opaque and change color.

While the shrimp are marinating, prepare the vegetables. In another large bowl, mix together the tomatoes, red onion, bell peppers, jalapeño, and cilantro. Season with salt and pepper to taste.

Once the shrimp are ready, drain them and add them to the vegetable mixture. Gently toss everything together to ensure the ingredients are well combined.

Adjust the seasoning with salt, pepper, and more lime juice if needed.

To serve, place a portion of the shrimp ceviche onto each corn tostada. You can garnish with avocado slices and lettuce leaves if desired.

Serve immediately and enjoy your delicious shrimp ceviche tostadas.

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