I’m so excited to share this Shrimp Ceviche Tostada recipe! March is National Nutrition Month and this year’s theme is Food that Connects Us with a focus on exploring the connection between food and culture. I couldn’t think of a better way to celebrate than to share the rich flavors of Mexican cuisine.
Food is a universal language, and Mexican culture beautifully exemplifies how meals bring people together. From vibrant street markets to family gatherings around the table, Mexican cuisine is all about sharing, connecting, and celebrating.
Why I Love It
As I get older I find it more important than ever to revisit the traditions and recipes from my culture. I wasn’t taught how to make these traditional recipes when I learned to cook, but I grew up enjoying the flavors and spirit of the community during meal time.
Now, as I find myself teaching my own children and countless clients how to prepare healthy meals, I want to share my take on these traditional favorites. This Shrimp Ceviche Tostadas is light, healthy, and comes together in no time—ideal for busy weeknights or when you’re hosting guests.
Benefits:
Quick & Easy: Ready in under 30 minutes with minimal prep.
Healthy & Nutritious: Packed with lean protein, healthy fats, and tons of fresh veggies.
Versatile: Great as an appetizer, light lunch, dinner, or even a party dish.
Cultural Inspiration: Embraces the vibrant flavors of traditional ceviche with a modern twist.
What You’ll Need
Ingredients:
1 lb cooked shrimp, peeled and deveined (I’m using canned)
1/2 cup red onion, diced
1 cucumber, seeded and diced
1 pint cherry tomatoes, quartered
1/4 cup cilantro, chopped
2 limes, juiced
1 avocado, cubed
1/2 tsp cumin
1/2 tsp garlic powder
2 Tbs olive oil
1 jalapeno pepper, diced
1/4 tsp salt, to taste
Black pepper, to taste
4 corn tortillas
Tips for Ingredients:
Shrimp: You can use either fresh, frozen, or canned shrimp, just make sure they are cooked, peeled, and deveined.
Avocado: Choose a ripe but firm avocado to avoid it getting mushy.
Jalapeno: Turn up the heat as much or as little as you like by including the seeds for a spicy kick, or remove them and soak the jalapeno in milk to remove the spice.
How to Make Shrimp Ceviche Tostadas
Prepare the Shrimp: Chop the cooked shrimp into bite-sized pieces and place them in a large mixing bowl.
Mix the Vegetables: Add the diced red onion, cucumber, cherry tomatoes, cilantro, and diced jalapeno to the bowl with the shrimp.
Add Flavor: Pour in the lime juice and olive oil, then add cumin, garlic powder, salt, and black pepper. Mix well to combine.
Fold in Avocado: Gently fold in the cubed avocado to keep the pieces intact.
Toast the Tortillas: Bake the corn tortillas in the oven until crisp.
Assemble: Spoon the shrimp ceviche mixture onto each tortilla, spreading evenly.
Serve: Garnish with additional cilantro and a squeeze of lime if desired. Enjoy immediately!
Variations
Make It Spicier: Add more jalapeno or a dash of hot sauce. I love adding the Green Jalapeño Tabasco to these tostadas for a tangier but spicy flavor.
Swap the Protein: Use cooked fish, scallops, or even tofu for a vegetarian twist.
Tropical Twist: Add diced mango or pineapple for a touch of sweetness.
Carb it up or down: Serve on top of pasta or on a flour tortilla for more carbs, or atop a bed of spinach or greens for a low carb salad. Put it in tacos or serve with chips as a dip.
How to Store
Store: Keep the shrimp ceviche mixture in an airtight container in the refrigerator for up to 2 days. Keep tortillas separate until ready to serve.
Reheat: The tostadas should not be reheated. Instead, prepare fresh tortillas when ready to eat.
Make Ahead: You can prepare the shrimp ceviche mixture up to a day in advance. Just add the avocado and assemble the tostadas right before serving.
Freeze: If you are going to freeze, drain as much liquid as you can. Do not add the avocado until you are ready to eat.
What to Serve With Shrimp Ceviche Tostadas
Light Side Salad: Serve atop a bed of spinach or simple green salad with a citrus vinaigrette pairs perfectly.
Rice or Quinoa: Serve alongside to make it a more filling meal.
Carb it Up: Serve on top of whole grain pasta for added carbs.
As an Appetizer: Serve it with chips as a dip at your next get together.
