Spicy Shrimp Ceviche Tostadas
Raw shrimp cured in lime juice with jalapeño, cilantro, and red onion served on crispy tortillas. Acid-cured seafood with citrus brightness and fresh vegetable crunch.
Ingredients
Method
Dice shrimp into ½-inch pieces. Thinly slice red onion and mince jalapeño (remove seeds for less heat). Dice cucumber. Chop cilantro. Pat shrimp dry with paper towels.
Combine diced shrimp with lime juice in a mixing bowl. Stir in red onion, jalapeño, cucumber, and cilantro. Season with salt and black pepper.
Refrigerate for 15–20 minutes, stirring occasionally, until shrimp turns opaque and firm. Do not cure longer than 4 hours or the texture will become mushy.
Heat vegetable oil in a skillet to 350°F. Working in batches, fry each tortilla for 10–15 seconds per side until golden and crisp. Transfer to paper towels to drain.
Arrange fried tortillas on a serving platter. Spoon ceviche onto each tortilla, allowing excess liquid to drain. Top with avocado slices and crumbled queso fresco.
Serve immediately with lime wedges on the side. Add pico de gallo if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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