Best 4 Mexican Shrimp Ceviche Tostada Recipe By Tasty Recipes

Searching for a refreshing, vibrant, and explosively flavorful dish to tantalize your taste buds? Look no further than the Mexican Shrimp Ceviche Tostada recipe by Tasty. This culinary masterpiece combines the freshness of succulent shrimp, the zest of citrusy marinade, and the crunch of crispy tostadas to create an unforgettable dining experience. Get ready to embark on a culinary journey that will transport you to the sunny shores of Mexico, where every bite is a fiesta of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE

The Best Mexican Shrimp Tostadas Ceviche image

Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.

Provided by John Siracusa

Categories Appetizers

Time 45m

Number Of Ingredients 12

Ingredients

14.11 oz raw king prawns/shrimp peeled and deveined
2 garlic cloves peeled and finely sliced
1 tsp chili flakes or to taste olive oil
1 2 ripe avocados depending on size, peeled, stoned and diced
4 Spring onions trimmed and finely chopped
1 Red chili seeded and finely sliced
8 12 radishes trimmed and quartered
8 12 cherry tomatoes halved
Juice of 1 lime
2 baby gem lettuces shredded\Small bunch of coriander chopped
4 corn flour tortillas
Sea salt and freshly ground black pepper

Steps:

Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

Nutrition Facts :

BEST MEXICAN SHRIMP CEVICHE - VIDEO!!

BEST Mexican Shrimp Ceviche - VIDEO!! image

Try for yourself and see why this Mexican shrimp ceviche recipe is the BEST shrimp ceviche you can possibly find. I mean it. And in the video and post I even give you the low-down on the best & healthiest kind of shrimp to buy.

Provided by honestandtasty

Categories Appetizer Brunch dinner lunch Main

Time 30m

Number Of Ingredients 12

Ingredients

2 pounds shrimp (frozen or raw, peeled with tail off)
1 red onion (diced)
5 Persian cucumbers (diced)
2 avocados (diced (firm is better than soft so that they don't get mashed in the dish))
1 pound cherry or plum tomatoes (cut in half)
1 cup frozen corn ((if you can find fire-roasted frozen corn, that's really great in this recipe too))
1 bunch cilantro (chopped)
1 cup fresh squeezed lime juice
4 tablespoons extra virgin olive oil
4 teaspoons sea salt
1/4 cup ketchup ((I prefer the taste of Kensington's organic ketchup))
few dashes favorite hot sauce ((I prefer Tapatio). Add as much as you prefer.)

Steps:

Boil a pot of water. Add 2 teaspoons sea salt to the boiling water.
Add the shrimp for a few minutes or until just cooked. Look for the tails to curl up, which indicates they are cooked. Remove cooked shrimp to a clean plate.
When cool enough to handle, dice shrimp into chunks and add to the largest glass bowl you own. Add half of the lime juice and toss together.
Add in onion, cucumbers, avocados, tomatoes, frozen corn, and cilantro.
Add the rest of the lime juice to a small mixing bowl and mix in olive oil, 2 teaspoons of sea salt, ketchup, and as much or as little hot sauce as you like.
Add this mixture to the bowl of shrimp and veggies and give it a good toss.
Serve shrimp ceviche with tortilla chips or tostadas.

Nutrition Facts : Calories 311 kcal, Carbohydrate 18 g, Protein 26 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 2105 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

EASY SHRIMP CEVICHE RECIPE BY TASTY

Easy Shrimp Ceviche Recipe by Tasty image

Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip

Provided by Rie McClenny

Categories Appetizers

Yield 2 cups

Number Of Ingredients 8

Ingredients

10 limes
1 lb shrimp, peeled, deveined, and diced
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped
fresh cilantro leaf, for garnish, optional
tortilla chip, for serving

Steps:

Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories Appetizers

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better your ceviche will taste. Look for plump, bright-colored shrimp, and use ripe tomatoes, onions, and cilantro.
Choose the right type of shrimp: For ceviche, it's best to use raw shrimp that has been frozen and thawed. This will help to prevent the shrimp from becoming tough.
Marinate the shrimp for at least 30 minutes: This will allow the shrimp to soak up the flavors of the marinade. The longer you marinate the shrimp, the more flavorful it will be.
Don't overcook the shrimp: Ceviche is a raw dish, so the shrimp should not be cooked through. If you overcook the shrimp, it will become tough and chewy.
Serve ceviche immediately: Ceviche is best served immediately after it is made. This is because the shrimp will continue to cook in the marinade, and if it sits for too long, it will become tough.

Conclusion:

Mexican shrimp ceviche tostada is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and vibrant colors, this dish is sure to be a hit!