"A simple, delicious, healthy snack. & before you read the recipe. I know that ceviche is technically "cooked" in the citrus. BUT I believe you should use the mostttt fresh seafood when you're relying on that. So for this occasion, I am quickly blanching the shrimp in salted water prior to marinading :) Stick with me!"
Shrimp ceviche tostadas
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 1hr
Recipe Card
ingredients
- 1 pound peeled and deveined shrimp (thawed if frozen)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 2 diced roma tomatoes
- 1/2 minced red onion
- 1 minced (to garnish) jalapeno (remove as many seeds as you'd like)
- 1/2 cup fresh chopped parsley (or cilantro if you like it!)
- 1/2 teaspoon kosher salt, or more to taste
- 2 cloves minced garlic
- 2 chopped green onions
- 1 cubed avocado
- tortillas/chips for serving
Method
Step 1
Bring a large pot of salted (2tbs) water to a boil. Add shrimp, and cook quickly for 2-3 minutes until just barely pink. Remove, and drain. Set aside to cool.
Step 2
Chop shrimp up into bite sized (but not too tiny) pieces when cool enough to touch.
Step 3
Add shrimp to a bowl, and add all other ingredients (besides avocado, and tortillas/chips)
Step 4
Toss together, cover and chill in the fridge for at least one hour, up to three (three if using raw shrimp)
Step 5
When ready to serve, add cubed avocado to bowl with shrimp. Toss together.
Step 6
To make tostadas, use corn "tostadas" or, quickly shallow fry a flour tortilla in avocado oil for 2-3 minutes per side. Or, serve with tortilla chips/alone :) Sprinkle with flaky salt if desired. (my favorite gluten free "flour tortilla" is by Mission!)
Step 7
This will stay good in the fridge for 1-2 days.