Description
A refreshing and zesty dish featuring shrimp marinated in lime juice, served on crispy tostada shells.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8–10 limes)
- 1 medium red onion, finely chopped
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 tostada shells
- Avocado slices, for garnish
- Lime wedges, for serving
Instructions
- In a medium bowl, combine the shrimp and lime juice. Ensure the shrimp are fully submerged in the juice. Cover and refrigerate for about 30 minutes, or until the shrimp turn pink and opaque.
- After the shrimp are ready, drain excess lime juice and transfer them to a large mixing bowl.
- Add the red onion, cucumber, tomatoes, jalapeño, cilantro, salt, and black pepper to the shrimp. Gently toss until all ingredients are well combined.
- To serve, spoon the ceviche mixture onto each tostada shell. Top with avocado slices and serve with lime wedges on the side.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce to the ceviche mixture.
- Substitute the shrimp with diced scallops or fish for a different seafood twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg