Imagine a beautiful day at the beach, feeling the sun on your skin, and hearing the waves crashing on the shore. Now imagine a perfect, refreshing snack that can satisfy your cravings and make you feel good, without having to leave your umbrella. That’s where my ceviche tostada recipe comes in.
Ceviche is a tasty seafood dish that originated in Peru, but it has become wildly popular all around Latin America and the world. The recipe I am sharing with you mixes fresh shrimp, lime juice, cilantro, garlic, red onions, and tomatoes to create a zesty and bright flavor. When served on top of a crispy corn tostada with some diced avocado, these shrimp ceviche tostadas are the perfect combination of texture and taste.
This recipe is easy to make and perfect for a hot summer day when you want something flavorful and light. It’s also worth mentioning that seafood is low in fat and high in protein and nutrients like omega-3 fatty acids that are essential for our health. So why not give it a try? Your taste buds will thank me later!
Why You’ll Love This Recipe
If you are looking for a perfectly refreshing, tangy, and healthy seafood dish, then the shrimp ceviche tostada recipe is definitely for you. This dish is the perfect combination of fresh ingredients and unique flavors that are sure to make your taste buds dance with joy.
This recipe is not only easy to make, but it also requires minimal cooking time. The only cooking involved is boiling the shrimp until they turn pink. Everything else is just about chopping up a few vegetables and mixing them together with freshly squeezed lime juice.
One of the best things about this recipe is its simplicity. It uses easy-to-find ingredients like raw shrimp, lime juice, cilantro, and chopped red onions. It’s a simple and effective recipe that highlights the natural flavors of each ingredient.
One of the great things about this recipe is its versatility. You can easily substitute the shrimp for other types of seafood such as scallops or prawns. You can also change up the toppings by adding avocado or mango to create a flavorful twist on this classic dish.
Moreover, this recipe serves as a perfect appetizer or light meal for any occasion. Whether it’s for a quick lunch with friends or a weekend dinner with family, these shrimp ceviche tostadas will never disappoint. Furthermore, it’s a great meal option for those who love healthier options without compromising on taste.
In conclusion, if you love fresh seafood dishes with authentic Latin American flavors, then this shrimp ceviche tostada recipe will be your go-to. With its ease of preparation, simple yet delicious ingredients, and endless possibilities for modifications and variations, there’s no reason why you wouldn’t love this recipe!
To make six to eight ceviche tostadas, you will need the following ingredients:
- 1 lb of raw shrimp, peeled, tails removed and diced into small pieces
- ½ cup of freshly squeezed lime juice
- ½ cup of finely diced red onion
- 1 diced tomato
- ¼ cup of chopped cilantro
- 2 minced garlic cloves
- Salt to taste
In addition, you will need tostada shells, which can be homemade or store-bought. You can also add toppings such as sliced avocado and jalapeño, or serve your ceviche with a side of tortilla chips.
The Recipe How-To
Making shrimp ceviche tostadas is an easy but delicate process that requires the right balance of flavors to create a perfect bite. Follow these simple steps to make the best ceviche tostada:
Step 1: Prepare the Shrimp
Firstly, prepare the shrimp by washing them and removing the shells and tails using a sharp knife. Then, cut them into small pieces and place them in a bowl.
Step 2: Add Lime Juice and Salt
Add 1 cup of lime juice and 1 tsp of salt to the bowl with the shrimp. Make sure that all shrimp pieces are coated with lime juice evenly. You will notice that the lime juice will begin to cook and turn the shrimp from blue-grey opaque color to pink opaque. Let it sit for a few minutes.
Step 3: Mix in Chopped Vegetables
Add 1 medium chopped tomato, ½ finely diced red onion, and 2 minced garlic cloves to the bowl with the shrimp. Mix everything together until they’re well combined.
Step 4: Refrigerate for Two Hours
Cover your bowl with plastic wrap or lid and allow it to chill in your fridge for at least two hours. During this time, allow thу acid from lime juice to continue cooking the shrimp so they become tender and crispy.
Step 5: Toasting Tostada Shells
Preheat oven or toaster oven according to package instructions. Open your bag of tostada shells and place them on a baking sheet (you can use parchment paper if you have one). Slide your baking sheet into your preheated oven so that your shells get perfectly golden brown edges.
Step 6: Assemble Your Tostadas
Remove from heat as soon they are toasted golden brown. Grab each shell and start with the base, putting about 1 tbsp of shrimp ceviche on it, adding a few additional toppings like diced avocado, cilantro or crumbled cheese.
Enjoy your delicious and refreshing shrimp ceviche tostadas!
Substitutions and Variations
For those who wish to try something different, this shrimp ceviche tostada recipe can be easily adjusted and modified to cater to diverse tastes. Here are a few ideas for substitutions and variations that you might like to experiment with:
– Fish Ceviche: Looking for an alternative to shrimp? Swap out the shrimp with pieces of sea bass or other white fish. You may need to adjust the marinating time depending on the fish that you use. Try it and see which fish yields the best results.
– Mango Ceviche Shrimp: Add some diced mango to your shrimp ceviche tostada mixture, and enjoy its sweetness combined with the tangy lime juice. This tropical twist will add a unique flavor that’s absolutely delicious.
– Scallop Ceviche: Replace the shrimp with scallops for a new twist on our classic recipe. Make sure that you purchase fresh, high-quality scallops for the best flavor.
– Prawn Ceviche: For another twist, why not try using prawns instead of shrimp? Their slightly sweet, tender meat is great for marinating in citrus juice.
– Tostada Shells: If you want to create a crunchier base for your ceviche, use crispy fried tortilla or pre-packaged tostada shells as a substitute.
No matter which substitution or variation you choose, always make sure that you select fresh ingredients of high quality. Remember, these are just suggestions; feel free to customize the recipe and make it truly your own!
Serving and Pairing
When it comes to serving ceviche tostadas, there are a lot of delicious pairing options. One of my favorites is pairing these fresh seafood delights with a cold, refreshing beer or a crisp white wine. The acidity of the tostada complements the bright flavors of the ceviche and cleanses your palate between bites.
If you prefer something non-alcoholic, try serving it with an agua fresca – a traditional Mexican drink made from fresh fruit and water. The sweetness of the drink balances out the spice in the dish and provides a refreshing contrast.
To serve, simply assemble the ceviche onto the tostada shells and top with diced avocado, red onions, tomatoes, and cilantro. If desired, you can also add a dollop of sour cream or hot sauce for extra flavor.
If you’re looking to make a meal out of it, you can serve your ceviche tostadas with a side of rice and beans or a salad for added texture and variety. The possibilities are endless – so don’t be afraid to experiment with different combinations until you find your perfect match!
Make-Ahead, Storing and Reheating
When it comes to ceviche tostadas, they are best served fresh and enjoyed right away. However, if you find yourself with leftovers, you can still enjoy them for up to one day after preparation.
If you plan on making this dish ahead of time, we recommend storing the shrimp ceviche and the tostada shells separately. You can prepare the shrimp ceviche up to two hours before assembling the tostadas. After chilling in the refrigerator for two hours, give it a quick stir before serving.
To store the shrimp ceviche, simply cover it tightly with plastic wrap or transfer it to a sealed container and store in the refrigerator for up to 24 hours. Do not freeze it as this will alter the texture of the shrimp.
As for reheating tostada shells, we advise against doing so as they can become soggy or lose their crunchiness. If you must reheat the shells, place them in the oven for a few minutes under low heat until they are just heated through.
Overall, we highly recommend enjoying these ceviche tostadas fresh since they are at their prime when freshly made but storing and reheating them is possible if needed.
Tips for Perfect Results
To ensure the best taste and texture for your shrimp ceviche tostada, here are some tips to follow.
First, make sure to use fresh ingredients. Fresh shrimp, red onions, cilantro, and lime juice will make a flavorful and zesty ceviche. Try to buy shrimp from a trusted supplier or grocery store and use it within two days of purchasing.
When making the ceviche, it is important to let the shrimp marinate in lime juice for at least 2 hours. The acidity of the lime juice “cooks” the shrimp and enhances its flavor. Make sure there’s enough lime juice covering the shrimp so they all get evenly “cooked.” It is okay to marinate the shrimp for up to 4 hours but avoid leaving them for much longer than that.
Additionally, when dicing the ingredients, it’s crucial to cut them into small and even pieces. This allows all the ingredients to blend together well and avoids any overpowering flavors.
As for seasoning, be careful not to over-salt the ceviche. You can always add more salt later, but you cannot remove salt once it’s been added. Start with a pinch of salt and gradually add more if needed.
Finally, consider letting your ceviche chill in the fridge for a little bit after adding all ingredients together. This helps bring all the flavors together nicely and makes it extra-refreshing on a hot summer day.
By following these tips, your shrimp ceviche tostada will come out perfectly balanced in flavor and texture!
In conclusion, if you’re looking for a fresh and delicious recipe that combines the best of Brazilian and American cuisine, look no further than this ceviche tostada. With its combination of tangy lime juice, succulent shrimp, and zesty red onion and cilantro, this dish is sure to tantalize your taste buds and leave you feeling satisfied.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be adapted to suit any taste. So why not try it today? You won’t regret it!
Ceviche Tostada Recipe
- 1/2-3/4 lb shrimp
- 2 -3 firm tomatoes, diced in small pieces
- 1 medium red onion, diced in small pieces
- 1/3 cup cilantro
- 3 garlic cloves, minced finely
- 1 jalapeno, minced finely
- 2 tablespoons clam juice
- 2 limes, juice of
- 12 tostadas
- Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
- Refrigerate the mixture overnight,
- Drain excess liquid, add salt, then serve over Tostadas.
- *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.