Ceviche is traditionally a Latin American dish where seafood is “cooked” in lime juice. This is usually done with very fresh and well cleaned seafood that’s cooked purely by the lime’s acidity. Since we used frozen shrimp, we decided to be extra safe and pre-cook it for this recipe.
Dicing the fruit and vegetables can be time consuming, but consistent sizes makes for a more cohesive dish. Also, you don’t want a big chunk of pineapple to just fall off of your tostada.
Please note our tostadas are extra full for photography purposes. You don’t need to pile on so much filling because you might lose a portion of it while trying to eat it.
Keep your ceviche on your tostada shell, not the floor,
Your favorite alternative chefs, K & T
Shrimp Ceviche Tostada
Prep Time 40 minutes
Servings 4
Ingredients
Filling
- 1 lb cooked shrimp chopped
- 1 ½ cups lime juice
- 1 clove garlic minced
- 1 small red onion diced
- 1 jalapeno diced
- ½ cucumber cubed
- 2 cups cherry tomatoes halved
- 1 can pineapple cubed
- ½ cup pineapple juice
- ¼ cup cilantro roughly chopped
- Salt and pepper
To Serve
- 12 tostada shells
- 1 avocado
- Extra cilantro optional
Instructions
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In a large bowl, mix together the shrimp and other filling ingredients. Season with salt and pepper to taste. Mix until well combined. Let chill for 30 minutes to allow flavors to incorporate together.
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To serve, spoon ceviche on a tostada shell and top with some avocado slices and extra cilantro (optional).