Best 6 Lobster And Shrimp Ceviche Tostadas Recipes

Indulge in the vibrant flavors of the sea with our tantalizing Lobster and Shrimp Ceviche Tostadas. This delectable dish combines the succulent sweetness of lobster and shrimp with the freshness of zesty citrus marinade, creating a harmonious blend of flavors. Served atop crispy tostadas, each bite offers a delightful symphony of textures, from the tender seafood to the crunchy tortilla.

Accompanying this main course are three additional recipes that elevate the culinary experience. The classic Ceviche Verde, made with white fish, showcases the vibrant flavors of cilantro, serrano peppers, and lime. If you prefer a milder option, the Ceviche Clasico offers a delightful balance of flavors with its combination of white fish, tomatoes, onions, and lime. And for a unique twist, the Ceviche de Mango combines the sweetness of mango with the tangy flavors of lime and red onion.

Let's cook with our recipes!

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE

The Best Mexican Shrimp Tostadas Ceviche image

Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.

Provided by John Siracusa

Categories Appetizers

Time 45m

Number Of Ingredients 12

Ingredients

14.11 oz raw king prawns/shrimp peeled and deveined
2 garlic cloves peeled and finely sliced
1 tsp chili flakes or to taste olive oil
1 2 ripe avocados depending on size, peeled, stoned and diced
4 Spring onions trimmed and finely chopped
1 Red chili seeded and finely sliced
8 12 radishes trimmed and quartered
8 12 cherry tomatoes halved
Juice of 1 lime
2 baby gem lettuces shredded\Small bunch of coriander chopped
4 corn flour tortillas
Sea salt and freshly ground black pepper

Steps:

Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

Nutrition Facts :

LOBSTER CEVICHE RECIPE

Lobster Ceviche Recipe image

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.

Provided by J. Kenji López-Alt

Categories Appetizer Appetizers and Hors d'Oeuvres

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 live lobster, about 1 1/2 pounds total
Kosher salt
1 small shallot, minced
2 tablespoons chopped fresh cilantro
1 tablespoons finely minced jalapeño pepper
1 1/2 tablespoons juice from about 2 limes
Extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately. This Recipe Appears In Latin American Cuisine: Lobster Ceviche Serious Entertaining: A Blowout Christmas Dinner Serious Entertaining: A Summer Seafood Dinner

Nutrition Facts : Calories 118 kcal, Carbohydrate 4 g, Cholesterol 38 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 335 mg, Sugar 1 g, Fat 6 g, ServingSize serves 2 to 4 as an appetizer, UnsaturatedFat 0 g

LOBSTER AND SHRIMP CEVICHE TOSTADAS

LOBSTER AND SHRIMP CEVICHE TOSTADAS image

Categories Shellfish Marinate Dinner

Yield 8 servings 4 people

Number Of Ingredients 13

Ingredients

5 limes (juiced)
2 lemons (juiced)
1/4 tsp. of lime zest
1/2 tsp. finely dice jalapeno
1 bag of frozen langostino lobster tails (found at trader joe's) defrosted rinsed and dried
2 lbs. of large shrimp cleaned and deveined, cut the same size as the langostino lobster pieces
1/2 red onion diced fine
chopped fresh cilantro (to taste, use however much or little you like)
1/4 tsp. salt
1/4 tsp. garlic powder
2 avocados peeled and chopped
8 white corn tortillas
2 cups olive oil to fry shells (my preference, it tastes cleaner than vegetable oil, you can use 1/2 and 1/2 of each since olive oil heats up hotter than vegetable)

Steps:

combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

LOBSTER CEVICHE

Lobster Ceviche image

Provided by Susie Jimenez

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Steps:

In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories Appetizers

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

Tips:

Use fresh seafood: The fresher the seafood, the better the ceviche will be. If you can, buy your seafood from a reputable fishmonger or seafood market.
Choose the right fish and shrimp: Not all fish and shrimp are suitable for ceviche. Some good choices include halibut, sea bass, tilapia, shrimp, and scallops.
Cut the seafood into small pieces: The smaller the pieces of seafood, the more surface area they will have for the marinade to penetrate.
Use a good quality marinade: The marinade is what gives ceviche its flavor, so it's important to use a good quality one. A typical marinade for ceviche includes lime juice, lemon juice, cilantro, onions, and chili peppers.
Let the ceviche marinate for at least 30 minutes: The longer the ceviche marinates, the more flavorful it will be. However, don't marinate it for more than 24 hours, or the seafood will start to cook.
Serve the ceviche chilled: Ceviche is best served chilled. You can chill it in the refrigerator for at least 30 minutes before serving, or you can serve it immediately over ice.

Conclusion:

Lobster and shrimp ceviche tostadas are a delicious and refreshing appetizer or main course. They're perfect for a party or a casual get-together. With a few simple tips, you can make ceviche at home that is just as good as what you would find in a restaurant. So next time you're looking for a seafood dish that is light, flavorful, and easy to make, give lobster and shrimp ceviche tostadas a try.