Gulf Shrimp Ceviche Tostada
Raw Gulf shrimp cured in citrus juice with diced vegetables and fresh herbs served on crispy tortillas. Assembled to order with toppings and condiments for customizable heat and texture.
Ingredients
Method
Pat shrimp dry with paper towels. Cut into bite-sized chunks (approximately 1-inch pieces).
Combine lime juice and lemon juice in a medium bowl. Add shrimp and stir to coat evenly. Cover and refrigerate.
Dice cucumber, red onion, and jalapeño. Chop cilantro. Combine in a small bowl.
Allow shrimp to cure in citrus juice for 15–20 minutes, until opaque and firm. The acid will cook the shrimp.
Add diced vegetables, cilantro, and salt to the cured shrimp. Toss gently and adjust salt to taste.
Brush both sides of each tortilla lightly with olive oil. Toast over a gas flame or on a hot skillet for 15–30 seconds per side until crispy and lightly charred.
Place one toasted tortilla on a serving plate. Top with a spoonful of ceviche mixture (drain excess liquid if desired).
Add avocado slices, serve with lime wedges, and optional pico de gallo. Repeat for remaining tostadas and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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