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A close-up of a shrimp ceviche tostada on a white plate, topped with avocado slices, radish, cucumber, microgreens, and tomato. A lime wedge is visible on the side.
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Shrimp Ceviche Tostadas

A quick aromatic poach seasons the shrimp more deeply and reliably than the long, acidic soak that's common with ceviche. And seeding the tomatoes and cucumbers keeps the ceviche from weeping so the tostadas stay crisp until the final bite.
Prep Time15 minutes
Cook Time5 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, game day, Memorial Day
Servings: 10 tostadas
Author: Marissa Stevens

Ingredients

For the Shrimp and Marinade

  • 1 pound medium shrimp peeled and deveined
  • 1 1/2 teaspoons fine sea salt for seasoning water
  • 1 lime cut into wedges plus more for juicing and serving
  • 1 teaspoon whole black peppercorns
  • 1/4 cup cilantro stems reserve leaves for mixing

For the Ceviche Topping

  • 2 Roma Tomatoes seeded and finely diced
  • 1/2 medium cucumber peeled and finely diced
  • 2 radishes thinly sliced and quartered
  • 1/4 cup finely diced red onion
  • 1 medium jalapeño (seeds/membrane removed), finely diced
  • 1/4 cup fresh lime juice (~2 limes)
  • 1/4 teaspoon fine sea salt plus more to taste
  • 1 medium avocado diced or thinly sliced
  • cilantro leaves (from above), chopped
  • microgreens for garnish, optional

To Serve

Instructions

Poach and Chop the Shrimp

  • Prepare an ice bath for the shrimp.
  • Bring 2 quarts of water to a boil in a medium saucepan with the salt, lime juice and wedges, peppercorns, and cilantro stems. Add the shrimp, cover, and turn off the heat. Let them steep for 3 minutes, just until opaque and cooked through. Transfer to ice bath to cool, then drain well, pat dry, and chop into bite-size pieces.

Mix the Ceviche

  • In a large bowl, combine the shrimp, tomatoes, cucumber, radishes, onion, jalapeño, lime juice, and salt. Add chopped cilantro leaves and stir gently to combine. Refrigerate for 30 minutes to let the flavors meld.

Add the Avocado

  • Just before serving, gently fold in the avocado so it stays intact. (or top tostadas with thinly sliced avocado)

Assemble the Tostadas

  • Spoon a ½ cup of ceviche onto each tostada shell. Garnish with cilantro and microgreens if you like. Serve with lime wedges and hot sauce

Notes

  1. No base layer needed here, just pile the ceviche directly onto the crisp tostada shells. If you prefer one, a thin swipe of mayo or mashed avocado adds a little richness and helps the topping stay put.
  2. This recipe makes about 5 cups of ceviche, enough for 10 generously topped tostadas using ½ cup each. You can stretch it to 12 if you portion just a little lighter.

Nutrition

Calories: 159kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 573mg | Potassium: 331mg | Fiber: 3g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 1mg

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