TasteToronto | Shrimp Ceviche Tostadas

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Shrimp Ceviche Tostadas

Easy

Shrimp Ceviche Tostadas

Vicky Tran

Vicky Tran

Instagram
Shrimp Ceviche Tostadas

Method

Shrimp Ceviche Tostadas 4 Steps

  • Step 1

    Cook the shrimp in a large pot of boiling salted water for 2-3 minutes until cooked through. While the shrimp are cooking, prepare an ice bath by combining 4 cups of ice with 12 cups of water in a large bowl. Once the shrimp are cooked, use a spider to remove them from the pot into the prepared ice bath. Allow the shrimp to cool in the ice bath for 5 minutes, strain off and allow to dry on a paper towel-lined plate.

  • Step 2

    Once the shrimp have dried, cut them into preferred bit-sized pieces. Combine in a large mixing bowl with the sliced grape tomatoes, diced cucumbers, sliced red onions, chopped cilantro, extra virgin olive oil, minced garlic, diced jalapeño as well as the juice of 1-2 limes and 1/2 orange, mix to combine.

  • Step 3

    Adjust seasoning with salt, pepper and additional lime juice as desired. Cover and allow to chill in the fridge for 1-2 hours.

  • Step 4

    Once the ceviche mix is chilled, spoon on top of corn tostadas and serve with avocado slices as well as additional lime wedges and cilantro.

Tags:

Best Ceviche Recipe

Toronto Recipes

Shrimp Ceviche

Shrimp Ceviche Tostadas

Easy

Shrimp Ceviche Tostadas

Vicky Tran

Vicky Tran

Instagram
Shrimp Ceviche Tostadas

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Inactive Time:

1 hours 0 mins

Cook Time:

0 hours 3 mins

0.0

Rate This Recipe

Mexican

Main Dishes

Ingredients

Shrimp Ceviche Tostadas

  • 1 pound shrimp, peeled and deveined

  • 1 cup sliced grape tomatoes

  • 1/2 cup diced cucumbers

  • 1/2 cup sliced red onions

  • 1/3 cup cilantro, roughly chopped

  • 2 tablespoons extra-virgin olive oil

  • 6 pieces corn tostadas

  • 1 garlic clove, finely minced

  • 1 avocado

  • 1 jalapeño, seeded and finely diced

  • 1-2 limes

  • 1/2 orange

  • Kosher salt, to taste

  • Fresh cracked black pepper, to taste

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Method

Shrimp Ceviche Tostadas 4 Steps

  • Step 1

    Cook the shrimp in a large pot of boiling salted water for 2-3 minutes until cooked through. While the shrimp are cooking, prepare an ice bath by combining 4 cups of ice with 12 cups of water in a large bowl. Once the shrimp are cooked, use a spider to remove them from the pot into the prepared ice bath. Allow the shrimp to cool in the ice bath for 5 minutes, strain off and allow to dry on a paper towel-lined plate.

  • Step 2

    Once the shrimp have dried, cut them into preferred bit-sized pieces. Combine in a large mixing bowl with the sliced grape tomatoes, diced cucumbers, sliced red onions, chopped cilantro, extra virgin olive oil, minced garlic, diced jalapeño as well as the juice of 1-2 limes and 1/2 orange, mix to combine.

  • Step 3

    Adjust seasoning with salt, pepper and additional lime juice as desired. Cover and allow to chill in the fridge for 1-2 hours.

  • Step 4

    Once the ceviche mix is chilled, spoon on top of corn tostadas and serve with avocado slices as well as additional lime wedges and cilantro.

Tags:

Best Ceviche Recipe

Toronto Recipes

Shrimp Ceviche

Shrimp Ceviche Tostadas