Shrimp Ceviche Tostada


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Shrimp is "cooked" in lime juice and blended with tomatoes, onion, and jalapeno

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  • 6-8 Limes
  • 2 lb. Tiger Shrimp, raw, peeled & deveined (30-40 count)
  • 1/2 Yellow Onion, finely chopped
  • 4 small Tomatoes, diced
  • 1 Jalapeno, finely chopped
  • 1 bunch Cilantro, leaves only, finely chopped Salt to taste
  • Garnish:
  • 1 pkg. Tostadas
  • 2 - 8 oz pkg. Rico Guacamole
  • Cilantro leaves
  • Hot Sauce

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Squeeze limes into large bowl. Cut shrimp in approximately 4 pieces each. Place shrimp and onions in lime juice, cover and let marinate in refrigerator for at least 2 hours. Remove shrimp mixture from refrigerator and add tomatoes, jalapeno, cilantro and salt to taste. To serve, drain lime juice from ceviche. Next, spread guacamole on top of tostada and top with ceviche. Garnish with cilantro and hot sauce.

Yield: 4 servings (2 tostadas per person)

Jorge Fierro, Rico Mexican Market, Salt Lake City

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