Shrimp Ceviche Tostadas



These Shrimp Ceviche Tostadas are light, refreshing and perfect anytime. This shrimp ceviche is served on top of a layer of avocado cream on top of a crispy tostada shell.


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10 Min
3 Hr
No-Cook or Other


  • 1 lb
    medium or large raw shrimp (peeled, deveined and chopped)
  • 1/2
    red onion (thinly sliced, half mooned)
  • 2
    roma tomatoes (seeds removed and chopped)
  • 1
    jalapeño (seeds removed and chopped)
  • 1-2
    garlic cloves (finely diced)
  • 6
    limes (juiced)
  • 3
    lemons (juiced)
  • ·
    handful fresh cilantro (chopped)
  • 1 tsp
  • 1/4 tsp
  • 8
    tostada shells

  • 2
    avocados (peeled and seeded)
  • 2
    garlic cloves (finely chopped)
  • 1-2
    jalapeños (seeds removed, chopped)
  • 1
    roma tomato (seeded and chopped)
  • 1/4 c
    red onion (chopped)
  • 2 Tbsp
    fresh cilantro (chopped)
  • 1/4 c
    mexican cream or sour cream
  • ·
    salt to taste

How to Make Shrimp Ceviche Tostadas


  1. Chop shrimp into 2-3 pieces. Place in a bowl and pour juice of limes and lemons. Toss shrimp and refrigerate for 2 hours. Stir occasionally.

    The acid from the limes and lemons will "cook" the shrimp.
  2. After 2 hours add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper.

    Stir all together and let sit in the refrigerator for 1 hour or longer.
  3. Avocado Guacamole Cream

    Mash avocados in a bowl with a fork. Add all other ingredients and combine well.
  4. Spread each tostada shell with a layer of the avocado cream and top with a few tablespoons of the shrimp ceviche.


Printable Recipe Card

About Shrimp Ceviche Tostadas

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Healthy

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