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Shrimp Ceviche “Tostadas”

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6


  • 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
  • Tostones
  • Avocado slices
  • Hot sauce
  • Lime wedges


  1. 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.
  2. 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”

  1. Scoop ceviche on “tostada” and top with avocado slices, some hot sauce and more lime juice.

Recipe Notes

*you want to use fresh lime juice. Not the kind in a bottle. This makes a difference.