Best 3 Mexican Shrimp Ceviche Tostada Recipe By Tasty Recipes

## Indulge in the Vibrant Flavors of Mexican Shrimp Ceviche Tostada: A Culinary Journey of Freshness and Delight ##

Embark on a culinary adventure to the sun-kissed shores of Mexico with our tantalizing Mexican Shrimp Ceviche Tostada. This vibrant dish is a symphony of flavors and textures, featuring succulent shrimp marinated in a zesty blend of lime juice, cilantro, and a touch of heat. Served atop crispy tostada shells, each bite is a burst of freshness, perfectly complemented by a medley of avocado, tomatoes, and onions.

In this comprehensive guide, we'll take you through a step-by-step process to create this delightful dish in your own kitchen. We'll provide you with all the essential ingredients, as well as detailed instructions and helpful tips to ensure your ceviche tostada turns out perfect.

Whether you're a seasoned home cook or just starting your culinary journey, our Mexican Shrimp Ceviche Tostada recipe is designed for success. So, gather your ingredients, put on your apron, and let's embark on this flavorful adventure together!

**Bonus:** Along with the classic shrimp ceviche tostada recipe, we'll also share variations for those with dietary preferences. Discover a delicious vegan ceviche tostada, made with hearts of palm instead of shrimp, and a spicy tuna ceviche tostada, sure to ignite your taste buds. Get ready to tantalize your palate with a fiesta of flavors!

Let's cook with our recipes!

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 :

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

EASY SHRIMP CEVICHE RECIPE BY TASTY

Easy Shrimp Ceviche Recipe by Tasty image

Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip

Provided by Rie McClenny

Categories Appetizers

Yield 2 cups

Number Of Ingredients 8

Ingredients

10 limes
1 lb shrimp, peeled, deveined, and diced
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped
fresh cilantro leaf, for garnish, optional
tortilla chip, for serving

Steps:

Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams

Tips:

Use fresh shrimp: The fresher the shrimp, the better the ceviche will be. If you can, buy shrimp that has been caught within the last 24 hours.
Clean the shrimp properly: Be sure to remove the heads, tails, and shells from the shrimp before cooking. You should also devein the shrimp, which means removing the dark line that runs down the back of the shrimp.
Marinate the shrimp in lime juice: The lime juice will help to cook the shrimp and give it a delicious flavor. Be sure to marinate the shrimp for at least 30 minutes, but no longer than 2 hours.
Use a variety of vegetables: Ceviche is a great way to use up leftover vegetables. Some good options include tomatoes, cucumbers, onions, and peppers. You can also add chopped cilantro or parsley for a fresh flavor.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
Serve ceviche immediately: Ceviche is best served immediately after it is made. However, you can store it in the refrigerator for up to 2 days.

Conclusion:

Mexican shrimp ceviche tostada is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own personal taste. With its bright flavors and healthy ingredients, Mexican shrimp ceviche tostada is a surefire crowd-pleaser.