Best Mexican Shrimp Ceviche Tostada Recipe By Tasty Recipes

The Best Mexican Shrimp Tostadas Ceviche image

Provided by John Siracusa

Time 45m

Number Of Ingredients 12

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 :

Easy Shrimp Ceviche Recipe by Tasty image

Provided by Rie McClenny

Categories Appetizers

Yield 2 cups

Number Of Ingredients 8

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 image

Provided by Amina Owens

Categories Appetizers

Yield 4 servings

Number Of Ingredients 12

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