Name: Shrimp Ceviche Tostada
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled, tails removed, diced; 3/4 cup fresh lime juice (about 6 limes); 1/4 cup red onion, diced; 1/2 cup cucumber, peeled and diced (preferably English cucumber); 1 jalapeño, seeds removed, diced; 2 roma tomatoes, seeds removed, diced; 2 tablespoons cilantro, chopped; 2 tablespoons mayo; 1 California avocado, sliced; 8 tostada shells; Salt, to taste

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Shrimp Ceviche Tostada is a light, bright, and flavor-packed no-cook Mexican dish that’s perfect for warm weather or when you want something quick and refreshing. Citrusy shrimp, crisp vegetables, and creamy avocado come together on a crunchy tostada shell for a meal that’s as satisfying as it is simple.

Why You’ll Love This Recipe

This dish is ready in just 15 minutes and requires no cooking — making it ideal for hot days or busy evenings. The fresh lime juice “cooks” the shrimp, creating a tender and tangy ceviche that’s loaded with vibrant flavor. Paired with crunchy tostada shells and creamy avocado, this is a meal that delivers on texture, taste, and nutrition. It’s perfect for entertaining, meal prep, or a healthy dinner with minimal effort.

Shrimp Ceviche Tostada

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb raw shrimp, peeled, tails removed, diced
¾ cup fresh lime juice (about 6 limes)
¼ cup red onion, diced
½ cup English cucumber, peeled and diced
1 jalapeño, seeds removed, diced
2 roma tomatoes, seeds removed and diced
2 tablespoons chopped cilantro
2 tablespoons mayonnaise
1 California avocado, sliced
8 tostada shells
Salt, to taste

Directions

1. Cure the Shrimp:
In a large bowl, combine the diced raw shrimp with the fresh lime juice, ensuring all shrimp are fully submerged. Let sit for about 15 minutes, or until the shrimp turns opaque and is no longer grey.

2. Drain the Shrimp:
Once “cooked” by the lime juice, drain the shrimp. Do not rinse. Discard the lime juice used in curing.

3. Mix the Ceviche:
In a separate large bowl, combine the red onion, cucumber, jalapeño, tomatoes, and cilantro. Add the drained shrimp and mayonnaise, then gently stir until everything is well combined.

4. Assemble the Tostadas:
Spoon the shrimp ceviche mixture onto each tostada shell. Top with slices of fresh avocado.

5. Season and Serve:
Add salt to taste and serve immediately for the best texture and flavor.

Servings and timing

This recipe makes 8 tostadas.
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

Spicy Kick: Add extra jalapeño or a few dashes of hot sauce for more heat.
No Mayo Version: Skip the mayo for a lighter, dairy-free version, or use mashed avocado for creaminess.
Tropical Twist: Add diced mango or pineapple for a sweet contrast to the tangy shrimp.
Alternative Proteins: Try using scallops or a firm white fish like tilapia in place of shrimp.
Low-Carb Option: Serve the ceviche in lettuce cups or on cucumber rounds instead of tostadas.

Storage/Reheating

Refrigerator: Store the shrimp ceviche mixture (without tostadas or avocado) in an airtight container for up to 1 day. Avocado and tostada shells are best added just before serving to maintain freshness and texture.

Freezing: Not recommended, as the texture of ceviche does not hold up well once frozen and thawed.

Reheating: This is a cold dish and does not require reheating.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the shrimp and veggie mixture a few hours ahead, but wait to assemble the tostadas and add avocado until just before serving.

How do I know when the shrimp is fully “cooked” in lime juice?

The shrimp will turn from translucent grey to opaque white with pink edges — typically after 15 minutes in fresh lime juice.

Can I use cooked shrimp?

Yes, if you’re short on time or prefer to avoid raw seafood, use pre-cooked shrimp and skip the lime curing step.

Is this recipe spicy?

It has a mild kick from the jalapeño, but you can adjust the spice level by adding more or less, or omitting it entirely.

What type of shrimp is best?

Small or medium raw shrimp work well — they’re easy to dice and cure quickly in lime juice.

Can I use lemon juice instead of lime?

Lime juice is traditional and gives the best flavor, but lemon juice can be used in a pinch.

What can I serve with shrimp ceviche tostadas?

They pair well with rice, beans, a simple green salad, or chips and salsa.

Can I use flour tortillas instead of tostada shells?

For a softer alternative, yes. Just warm or lightly pan-fry flour tortillas before topping.

What can I substitute for mayo?

Greek yogurt, vegan mayo, or mashed avocado are all good substitutes.

How do I keep the tostadas from getting soggy?

Only assemble right before eating, and avoid overloading with wet ingredients.

Conclusion

Shrimp Ceviche Tostadas are a fresh, vibrant, and incredibly easy meal that’s perfect for any occasion — from quick weeknight dinners to summertime get-togethers. With bold citrus flavor, crunchy shells, and creamy avocado, this dish delivers a satisfying balance of taste and texture in every bite. Simple, healthy, and endlessly customizable, it’s a no-cook recipe you’ll return to again and again.

Jessica