Mini Shrimp Ceviche Tostadas
Easy to make refreshing shrimp ceviche served on mini tostadas. Slightly adapted from Chicano Eats Cookbook - Recipes from my Mexican-American Kitchen. Servings size vary. Original recipe states 6-8 servings.
Ingredients
For the Ceviche:
- 1 ½ lb shrimp 21-25 size deveined, shells and tails removed, thawed if frozen
- 1 cup fresh lime juice
- 1 lbs roma tomatoes diced*
- 1 lb cucumber peeled and diced
- ⅓ cup thinly sliced red onion
- ⅓ cup fresh cilantro chopped
- 1 jalapeno diced*
- 1 fresno pepper diced*
For the seasoning:
- ⅓ cup lime juice
- ¾ teaspoon celery salt*
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic
- ½-1 teaspoon diamond kosher salt
For serving
- Mini tostadas*
- Sliced avocado
- Sea Salt
- Lime slices
- Hot Sauce I used Tapatio
Instructions
- In a medium bowl, or shallow dish, place the raw shrimp and pour the lime juice over it. Stir well and make sure all the shrimp are submerged in the juice. Wrap bowl or dish and place in refrigerator for 20 minutes or until the shrimp have all turned pink and opaque. Stir at the 10 minute mark and flip the shrimp over to make sure it is all still submerged in the lime juice.
- While the shrimp is “cooking” prep all the vegetables and seasoning.
- When the shrimp is ready drain off all the juice and place in a large mixing bowl. Add in the diced tomatoes, diced cucumber, red onion, cilantro and peppers.
- Whisk together the seasoning ingredients in a separate bowl then pour over the shrimp mixture. Stir well then leave in bowl for serving or transfer to a serving dish deep enough so the seasoning won’t spill out.
- Serve immediately, I like to spoon out two shrimp with some of the slices of tomato, cucumber, onion etc and juices onto a mini tostada ( or scoop with a chip) then top with avocado and hot sauce. Ceviche keeps well in an airtight container in the refrigerator up to three days. That is if you don’t eat it all the first day.
Notes
I remove the seeds from the tomatoes and hot peppers. You can opt to leave them in if you like.
If you don’t have celery salt just use one teaspoon of salt or more to taste. Always taste before adding more.
I fry my own mini tostadas. I get the street taco style corn tortillas and either fry in oil in a pan on my stove or on a baking sheet at 350 Deg f. flipping every few minutes to crisp up evenly. About 10 minutes total. If I fry them in the oven I will spray both sides of the mini tortilla with oil first. Once crispy I will place on a paper towel to drain off the excess oil and then I sprinkle with sea salt. I fried up about 25 mini tostadas. You can use store-bought 6 inch size already crispy or a use a bag of chips!