Best Shrimp Ceviche Tostadas Recipes

LOBSTER AND SHRIMP CEVICHE TOSTADAS image

Yield 8 servings 4 people

Number Of Ingredients 13

5 limes (juiced)
2 lemons (juiced)
1/4 tsp. of lime zest
1/2 tsp. finely dice jalapeno
1 bag of frozen langostino lobster tails (found at trader joe's) defrosted rinsed and dried
2 lbs. of large shrimp cleaned and deveined, cut the same size as the langostino lobster pieces
1/2 red onion diced fine
chopped fresh cilantro (to taste, use however much or little you like)
1/4 tsp. salt
1/4 tsp. garlic powder
2 avocados peeled and chopped
8 white corn tortillas
2 cups olive oil to fry shells (my preference, it tastes cleaner than vegetable oil, you can use 1/2 and 1/2 of each since olive oil heats up hotter than vegetable)

Steps:

combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

Shrimp Ceviche Tostadas image

Provided by Cathy @mexicanappetizersandmore.com

Categories Seafood

Time 3h10m

Number Of Ingredients 20

1 lb medium or large raw shrimp (peeled, deveined and chopped)
1/2 red onion (thinly sliced, half mooned)
2 roma tomatoes (seeds removed and chopped)
1 jalapeño (seeds removed and chopped)
1-2 garlic cloves (finely diced)
6 limes (juiced)
3 lemons (juiced)
handful fresh cilantro (chopped)
1 tsp salt
1/4 tsp pepper
8 tostada shells
AVOCADO GUACAMOLE CREAM
2 avocados (peeled and seeded)
2 garlic cloves (finely chopped)
1-2 jalapeños (seeds removed, chopped)
1 roma tomato (seeded and chopped)
1/4 c red onion (chopped)
2 Tbsp fresh cilantro (chopped)
1/4 c mexican cream or sour cream
salt to taste

Steps:

1. Chop shrimp into 2-3 pieces. Place in a bowl and pour juice of limes and lemons. Toss shrimp and refrigerate for 2 hours. Stir occasionally. The acid from the limes and lemons will "cook" the shrimp.
2. After 2 hours add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper. Stir all together and let sit in the refrigerator for 1 hour or longer.
3. Avocado Guacamole Cream Mash avocados in a bowl with a fork. Add all other ingredients and combine well.
4. Spread each tostada shell with a layer of the avocado cream and top with a few tablespoons of the shrimp ceviche. Enjoy!