Description
A refreshing and zesty appetizer featuring shrimp marinated in citrus juice, served on crispy tostada shells.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8 limes)
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 avocado, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 tostada shells
Instructions
- In a medium bowl, combine the shrimp and lime juice. Make sure the shrimp are fully submerged in the juice. Cover and refrigerate for 2-3 hours, or until the shrimp turn pink and opaque.
- Once the shrimp are ready, drain some of the lime juice, leaving about 1/4 cup in the bowl. Add the diced tomatoes, red onion, cilantro, jalapeño, salt, and black pepper. Stir gently to combine.
- To serve, place a generous scoop of the ceviche mixture on each tostada shell. Top with diced avocado.
- Enjoy immediately for the best texture, or chill for up to 30 minutes before serving.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce.
- Substitute the shrimp with diced scallops or firm white fish for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg