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Plate of colorful tostadas de ceviche with shrimp, avocado, tomato, and lime slices on a bright table."

Tostadas de Ceviche

Christina
Get ready to fall in love with these Tostadas de Ceviche! Packed with fresh shrimp, zesty lime juice, and colorful veggies, this recipe is the ultimate combination of bright flavors and healthy ingredients. Perfect for a quick summer lunch, a light dinner, or even as a crowd-pleasing party appetizer, these ceviche tostadas come together in just about 30 minutes!The beauty of this recipe? You can easily customize it with your favorite add-ons like mango, jalapeños, or avocado. Light, refreshing, and totally satisfying—this is one you’ll want to make again and again!
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Prep Time 20 minutes
Cook Time 10 minutes
Fridge Setting Time: 20 minutes
Course Healthy Recipes / Appetizers
Cuisine American, Mexican
Servings 4
Calories 270 kcal

Ingredients
  

  • 1 pound 450g raw shrimp, peeled, deveined, and diced
  • Fresh or frozen shrimp thawed completely
  • 1 cup 240ml fresh lime juice (about 8–10 limes)
  • Fresh squeezed for best flavor
  • 1 medium red onion finely diced (about 1/2 cup / 75g)
  • 2 medium Roma tomatoes diced (about 1 cup / 150g)
  • 1 avocado diced (about 200g)
  • Optional: Use slightly firm avocado for easy dicing
  • 1/2 cup 10g fresh cilantro, chopped
  • 1 jalapeño finely diced (optional, for heat)
  • Salt and pepper to taste
  • 8 small tostada shells
  • Store-bought or homemade
  • Optional toppings: sliced radishes shredded lettuce, hot sauce

Instructions
 

Marinate the Shrimp:

  • In a large glass bowl, combine diced shrimp and lime juice.
    Cover and refrigerate for about 20 minutes, or until the shrimp turn opaque.
    Tip: Stir halfway through to ensure even marinating.

Prepare the Veggies:

  • While the shrimp is marinating, dice the onion, tomatoes, avocado, and jalapeño.
    Chop the cilantro finely for a burst of fresh flavor.

Mix the Ceviche:

  • Once the shrimp is ready, drain off most of the lime juice (leaving a little for flavor).
    Add the diced onion, tomatoes, cilantro, and jalapeño (if using).
    Gently fold in the diced avocado.
    Season with salt and pepper to taste.

Assemble the Tostadas:

  • Spoon a generous amount of ceviche onto each tostada shell.
    Garnish with extra cilantro, sliced radishes, or a drizzle of hot sauce if desired.

Serve and Enjoy:

  • Serve immediately for the freshest taste!
    Tip: If making ahead, keep ceviche and tostadas separate until serving.

Notes

  • Shrimp Swap: You can substitute shrimp with firm white fish like tilapia or snapper.
  • Extra Kick: Add diced serrano peppers if you like it extra spicy.
  • Storage: Store leftover ceviche (without tostadas) in an airtight container in the fridge for up to 24 hours.
  • Serving Suggestion: Pair with a light Mexican beer or a sparkling lime soda!
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