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Embark on a tantalizing journey through the sunny, vibrant streets of Mexico with these sensational Mexican Tostadas de Ceviche recipe. Featuring juicy shrimp marinated in a zesty mixture of citrus mingled with tomatoes, onions, and cilantro, all piled high atop golden, crispy tostada shells. Whether you’re hosting a fiesta or simply craving a taste of coast, this shrimp ceviche de camaron is sure to transport you to culinary paradise!
Update: This recipe was originally published in May 2016. I made updates to the article below to include more information about making this Mexican recipe for shrimp ceviche tostadas at home.
Hi friends! Who’s excited that the warm weather has finally decided to settle in? I don’t know about you, but I’m absolutely delighted! Bring on all the colorful produce and bright, healthy dishes!
With the spring season in full swing, I knew I had to share one of my favorite quick and easy summer-approved dishes! Cue the drum roll please, because today’s ceviche de camaron Mexican recipe is fresh, fabulous and bursting with zesty flavor! You can serve it as a snack, lunch, appetizer or light dinner! Regardless of how you choose to serve it, this shrimp ceviche is guaranteed to be a major crowd pleaser!
Table of Contents
- 1 Table of Contents
- 2 About this Mexican ceviche
- 3 What is mexican ceviche de camaron?
- 4 Ingredients for ceviche tostadas
- 5 How to make tostada de ceviche
- 6 FAQs: frequently asked questions
- 7 Serving shrimp tostadas ceviche
- 8 Storing leftovers
- 9 More simply delicious shrimp appetizers!
- 10 Did you make this recipe?
Table of Contents
About this Mexican ceviche
These tostadas are fiesta for your taste buds, my friends! They feature a delicious mix of refreshing shrimp ceviche, smooth Baja sauce and crisp tortilla shells! Essentially, they are epic!
This Mexican ceviche is refreshing, citrusy, bright, tart and herbaceous! It’s packed with plump shrimp, zesty lime, juicy tomatoes, sharp onions, spicy peppers, crunchy carrots and rich avocado!
The accompanying Baja sauce is spicy, smoky, smooth and insanely creamy-dreamy. And, it also happens to be one of my favorite sauces of all time. I highly recommend you double the recipe, because you will want to use it on everything!
All that ceviche and sauce fabulosity is piled high on salty, crunchy corn tortillas and garnished with thinly sliced radishes and mild scallions. Trust and believe the word olé will be dancing around on your tongue!
This healthy ceviche is perfect as an appetizer, flavorful side or light meal! No matter how you choose to serve it, just be prepared to keep this recipe on heavy rotation this summer.
Ingredients for ceviche tostadas
The exact ingredients in shrimp tostada de ceviche , also known as Mexican Ceviche de Camarón, will depend upon the region you are in. However, most recipes will include at least the following basic ingredients:
- Shrimp: High-quality medium-sized raw shrimp works the best. You’ll need to thaw frozen shrimp before you peel, devein, and remove the shrimp tail. Then, dice the shrimp into bite-sized pieces.
- Onion: Onions lend a good amount of sharp, savory flavor. You can use red or white onion depending upon your preference.
- Tomato: Juicy, fresh seeded and finely chopped tomatoes are a must! I like firm roma tomatoes the best in ceviche.
- Chile Peppers: Stemmed, seeded and finely diced chile peppers are a traditional ingredient. You can use either jalapeno or serrano peppers depending upon your heat preference. A serrano pepper is about 3 times hotter than a jalapeno.
- Cilantro: Herbaceous fresh cilantro provides tons of fresh flavor! However, if you are averse to cilantro you can substitute flat-leaf parsley.
- Fresh Citrus Juice: The acid in citrus juice is what ‘cooks’ the shrimp. Since citrus is a key ingredient, I highly recommend you use fresh citrus juice! This recipe uses fresh lime juice, however you can substitute lemon juice for a slightly different flavor.
- Tostada: You can make tostadas from scratch using corn tortillas, or simply pick up a pack of pre-made tostada shells at the grocery store.
If you’ve got leftover tostadas, put them to good use in this Salmon Tostada recipe with Black Beans and Rice.
Recipe variations
The beauty of this Mexican ceviche de camaron recipe is that it’s extremely customizable. Feel free to mix things up and add any fresh vegetables you have on hand or love. Below are some ideas to help get those creative culinary juices flowing:
- Carrots (peeled and finely diced)
- Avocado (cut into small cubes)
- Diced Bell Peppers (seeded and diced)
- Cucumber (peeled, seeded and finely chopped)
- Pimento Stuffed Olives
- Radishes (thinly sliced)
- Scallions (thinly sliced)
- Diced Fruit (mango or pineapple)
- Dried Mexican Oregano
- Good-quality Hot Sauce
- Ketchup
- Clamato Juice (tomato and clam juice cocktail)
Expert tips for the best success!
- Use fresh ingredients. If you’re looking for the most vibrant flavors, you’ll want to start with the freshest ingredients possible, especially the shrimp and citrus. Be sure to use fresh limes, none of that stuff in a green bottle.
- Properly marinate the shrimp. Ensure the raw shrimp is properly “cooked” by allowing it to marinade for just 20 to 25 minutes. The shrimp should turn opaque in color and be firm to the touch, but not rubbery. Whatever you do, don’t over-marinate the shrimp.
- Uniform dice. This is where knife skills come in. Be sure to dice all your ingredients, but especially the shrimp, into a uniform size. This will ensure even “cooking” of the shrimp and consistent juicy texture throughout.
- Adjust to taste. This is probably my biggest tip for any recipe – be sure you are taste the dish and adjust the flavor to suit your personal tastebuds. If you find the ceviche too spicy, simply add more carrots, roasted bell peppers, or add a pinch of sugar. Or if you prefer smoky heat, throw in some poblano pepper. Do you and make something YOU love.
- Garnish it up. You eat with your eyes first, so be sure to garnish the ceviche de tostada with more fresh cilantro and additional taco toppings, like diced avocado or vibrant sliced radishes. Garnishes are the perfect way to add visual appeal and a little flavorful flare.
- Serve immediately. Once the shrimp ceviche is ready, serve this Mexican ceviche de camaron recipe promptly to enjoy the flavors while at their peak.
Step by step photos: making this recipe at home
(Don’t forget to scroll down for the in-depth measurements and instructions in the complete printable recipe card at the bottom of the post!)
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
How to know when shrimp ceviche is done?
The exact marinating time for ceviche will depend upon the citrus you’ve used and the size of the shrimp. Not all citrus is created equal; the acidity in limes (and lemons) can vary. As well, the smaller you dice the shrimp, the faster it will ‘cook’.
The best way to to tell is ceviche is done is to look at the shrimp. Shrimp are ‘cooked’ and ready to eat when their flesh is firm and slightly opaque in color.
Can you overcook ceviche?
Ceviche can be over-marinated or ‘overcooked’. If the shrimp remains in the citrus juice for too long, or if your citrus is very acidic, the proteins will unfold too much. This will cause the shrimp to ‘overcook’ and become very tough and rubbery.
Leaving the shrimp in the citrus marinade for longer than necessary will not improve the flavor or quality of the shrimp; it will simply ‘overcook’ them.
Is Mexican shrimp ceviche safe to eat?
Mexican ceviche de camaron is safe to eat. While the shrimp in ceviche isn’t technically “cooked” since it has not been heated, it isn’t raw either.
Marinating the shrimp in a large amount of citric acid (lime juice) essentially ‘cooks’ the shrimp. Both heat and citric acids are agents of a chemical cooking process called denaturation. The denaturation of proteins cause molecules in the shrimp to unravel which alters the shrimp’s physical and chemical properties. When shrimp is immersed and marinated in citrus juice, denaturation turns the shrimps flesh firm and opaque, as if it had been cooked by heat.
In order to ensure you ceviche is safe, you must use fresh fish from a trust source or reputable fishmonger. Citric acid will not kill any bacteria the same way heat does. Therefore, it is very important you use fresh, parasite-free shrimp! If you are unsure what seafood is freshest at the market, tell them you are making ceviche and ask for the freshest shrimp they have available.
Using pre-cooked shrimp
If you are not comfortable with raw shrimp in ceviche, you can use cooked shrimp. Leave the shrimp whole and thoroughly pat it dry to remove moisture. Do not marinate the shrimp. Instead, simply toss it with lime juice, diced vegetables and cilantro. Serve immediately. Do not allow the pre-cooked shrimp to marinate in citrus juice or it will over-cook the shrimp, causing it to become very tough, rubbery and unappetizing.
Is tostada de ceviche healthy?
Mexican ceviche is considered an inherently healthy dish. It is made up of lean, protein-rich shrimp, nutrient-dense vegetables and antioxidant-packed lime juice. Ceviche is prepared with fresh ingredients and does not include any processed foods.
This shrimp ceviche recipe is high in protein, vitamins and nutrients. And, it’s low in carbs, calories and unhealthy fats! If you are looking to keep this tostada de ceviche extremely healthy, skip the creamy baja sauce and the tostada shell.
Add these tasty Baja Shrimp Ceviche Tostadas to your Cinco de Mayo menu or make them next time you are craving fresh flavors – I pinkie promise you guys are going to love them!
Until next time friends, cheers – to simply scrumptious ceviche.
Cheyanne
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More simply delicious shrimp appetizers!
If you love these ceviche with shrimp, try one of these fresh seafood dishes next:
Embark on a tantalizing journey through the sunny, vibrant streets of Mexico with these sensational Shrimp Ceviche Tostadas. Featuring juicy shrimp marinated in a zesty mixture of citrus mingled with tomatoes, onions, and cilantro, all piled high atop golden, crispy tostada shells. Whether you’re hosting a fiesta or simply craving a taste of coast, this Mexican ceviche recipe is sure to transport you to culinary paradise!
- 1 Food Processor or High Powered Blender
- 1 Large, Non-Reactive Mixing Bowl
Baja Sauce (yield 1 ½ cup)
Prevent your screen from going dark
- Baja sauce is best if the flavors are allowed to marry for at least 3 hours in the refrigerator. Sauce will keep up to 5 days, covered, in the refrigerator.
- To make your own Tostadas:
- Pan Cook: Place a skillet over medium heat and add ¼ – ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil. (This is the method I used)
- Deep Fry: Add enough canola oil to a 6 quart saucepan to come up 2’’ from the bottom of pot. Heat over medium-high until a thermometer reaches 350 degrees F. Working in batches, fry (6’’) corn tortillas until crisp, about 1 minute each. Transfer to a paper towel lined plate, season with salt and allow to drain.
- Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Bake, flipping over halfway through, for 5-7 minutes or until crisp.
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Calories: 189kcal Carbohydrates: 9g Protein: 16g Fat: 9g Saturated Fat: 1g Cholesterol: 194mg Sodium: 902mg Potassium: 231mg Fiber: 1g Sugar: 3g Vitamin A: 1590IU Vitamin C: 19.4mg Calcium: 121mg Iron: 1.8mg
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