Keeping Things Fresh: No Cook, 30 Minute or Less Shrimp Ceviche Tostadas
Are you short on time or exhausted after a long day of work? No worries! These no cook, 30 minutes or less fresh and fabulous shrimp ceviche tostadas will be your perfect solution! They are so light and refreshing and are ideal for a healthy lunch, dinner or snack or they are sure to be a crowd pleaser for entertaining.
These shrimp ceviche tostadas will be a game changer for the rest of your summer. The plump shrimp mixed with tangy juices, crunchy vegetables and that perfect amount of heat will spice up your next meal. Scoop it onto a salty, crunchy tostada and top it with avocado, then sprinkle them with cilantro flakes and cotija cheese. They will look and taste like a fiesta in your mouth. So, be prepared to become highly obsessed with these because I know I am!
I took a little bit of a different approach to this and cut the time it takes to make the dish as I used already cooked shrimp instead of raw. There was no need to marinate the shrimp to “cook” it. I am a busy gal like you and I wanted something fast and easy. So, using already cooked shrimp was my perfect solution! It was truly easy as 1, 2, 3.
Typically when making ceviche you marinate raw shrimp in a citrus brine and it cooks the shrImp. You can absolutely take this approach if you would like as well. I opted for already cooked shrimp and it worked out perfect. My family could not stop eating them! They were devoured just as fast as I made them.
You can serve these with extra limes, cheese and hot sauce on the side. Plus if you want additional serving options these can served in lettuce cups, as a dip with chips on the side or even consumed as is by itself. All great options!
So, do yourself a favor, satisfy your tastebuds and add this to your list of meals because I can guarantee that these will not disappoint!
Serves 3 or Enough to make 6 Tostadas, INGREDIENTS:
1 cup cooked shrimp, chopped
1/2 cup fresh tomatoes, diced or cut in quarters
1/4 cup red bell pepper, diced
1/2 cup cucumber, diced
1/4 cup red onion, finely minced
1 TBSP jalapeño, finely minced with seeds
1 TSP minced garlic
1/2 TSP salt
1/4 TSP black pepper
1/4 cup orange juice
Fresh lime Juice from half a lime
1-2 TBSP fresh cilantro (optional, I did not include in my dish, however you could include if you would like to enhance some flavors). NOTE: I did garnish with dried cilantro.
Cotija cheese, sprinkled
Half of an Avocado, thinly sliced
Prepare all ingredients in separate prep bowls.
Remove tails from the shrimp and chop. Place in your mixing bowl.
Prepare all other ingredients. Prepare tomatoes, red bell pepper, cucumber, red onion and jalapeño. As you are chopping, dicing and mincing you can add each ingredient to the mixing bowl with the shrimp.
Once the vegetables are done, you can add in the garlic, salt and pepper.
Add in the orange juice and lime juice. Then, add cilantro (if using, I did not).
Line up your tostadas, scoop a spoonful of shrimp ceviche onto each tostada.
Thinly slice your avocado, place two slices or more on top the the shrimp ceviche.
Sprinkle with cotija cheese. Then, sprinkle with dried or fresh cilantro leaves.
Serve with lime wedges and your choice of hot sauce on the side.
Devour and enjoy!
PRETTY PLATE KITCHEN ITEMS USED: