Quick & Easy Shrimp Ceviche “Tostadas” – Whole30 and Paleo friendly. A fresh and light dish that’s perfect to serve as an appetizer, but can easily be turned into a meal.
Shrimp ceviche is one of those dishes I never think to make for myself. I’m not sure why because it’s literally one of the easiest things to make. I really thought more went into it, but really all we’re doing is marinating shrimp in lime juice, and then the lime juice does all of the “cooking.”
When I was in Mexico for a few days after my Guatemala trip, all I wanted were fresh light meals, and this little restaurant I found did not fail. They had the best shrimp ceviche you could ever imagine and I had it at least twice a day! Of course, I had mine with regular tostadas, but since those are out for the Whole30 (and my life after Whole30), I figured I’d turn my tostones into faux tostadas and thus was born this quick & easy shrimp ceviche “tostadas”.
By now you should know my love for tostones runs deep, and one of my goals for 2018 is to have them replace sweet potatoes as the base for things like toast and buns. Tostones as tostadas is another example of how much better and versatile they are in comparison to sweet potatoes, but I digress. Back to the shrimp ceviche.
I love my ceviche simple but packed with lots of flavor. So you can find me topping mine with extra lime juice, some hot sauce and of course slices of avocados with a sprinkle of salt. I also like using just shrimp in my ceviche, but you can throw in some white fish as well. I wanted to keep this recipe as simple as possible with ingredients you can find in any grocery store.
This dish will always bring me back to the beaches of Tulum, Mexico where I ate ceviche, drank ice cold beers and soaked up the sun without a care in the world. Sounds like it’s time to book another trip back!
Shrimp Ceviche “Tostadas”
- 1 lb raw shrimp peeled, deveined and diced
- 1 cup fresh lime juice 7-8 limes*
- ½ red onion diced
- 1 cucumber peeled and diced
- 1 avocado diced
- 2 roma tomatoes seeded and diced
- 1 jalapeno diced (remove seeds if you don’t want it too spicy)
- ¼ cup cilantro finely chopped
- 1 tsp kosher salt more for taste
- Avocado slices
- Hot sauce
- Lime wedges
Combine shrimp and lime juice in a large bowl making sure all of the shrimp is covered by lime juice. Let sit in the refrigerator for 45-60 minutes or until shrimp is pink and opaque.
Once shrimp is “cooked,” remove from lime juice and mix with diced red onion, cucumber, tomatoes, jalapeno, cilantro and salt. Once combined, gently fold in avocado. You can add more lime juice here if you want.
To make “tostada”
Scoop ceviche on “tostada” and top with avocado slices, some hot sauce and more lime juice.
*you want to use fresh lime juice. Not the kind in a bottle. This makes a difference.
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