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Fresh Shrimp Ceviche Tostadas – Easy Homemade Recipe with Avocado

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These vibrant shrimp ceviche tostadas feature tender shrimp marinated in lime juice, tossed with fresh veggies, creamy avocado, and a kick of jalapeño, all piled onto crunchy tostada shells. Perfect for gatherings, light lunches, or a refreshing summer meal.

Ingredients

Scale
  • 1 pound raw medium shrimp, peeled and deveined
  • 3/4 cup freshly squeezed lime juice (about 6–7 limes)
  • 2 medium Roma tomatoes, diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1–2 small jalapeños, seeded and finely chopped (adjust to taste)
  • 1 large avocado, diced
  • 1/2 cup cucumber, peeled and diced (optional)
  • Salt and pepper, to taste
  • 8–10 corn tostada shells (store-bought or homemade)
  • Hot sauce, optional, for serving

Instructions

  1. Chop the raw shrimp into small, bite-sized pieces (about 1/2-inch). Set aside.
  2. Place shrimp in a large glass or ceramic mixing bowl. Pour in lime juice to cover shrimp completely. Cover and refrigerate for 15-20 minutes, stirring halfway, until shrimp turns opaque and pink.
  3. While shrimp marinates, dice tomatoes, red onion, cilantro, jalapeño, and cucumber (if using).
  4. Drain excess lime juice from shrimp, leaving about 2 tablespoons for flavor. Add chopped veggies and cilantro to shrimp. Season with salt and pepper. Stir gently to combine.
  5. Dice avocado and gently fold into ceviche mixture.
  6. If using store-bought tostada shells, set them out. For homemade, brush corn tortillas lightly with oil and bake at 400°F for 5-6 minutes per side until crispy. Cool slightly.
  7. Spoon generous amounts of shrimp ceviche onto each tostada shell. Top with extra cilantro, jalapeño slices, and hot sauce if desired.
  8. Arrange tostadas on a platter and serve immediately with lime wedges.

Notes

For best results, use fresh lime juice and wild-caught shrimp. Chill ingredients before assembling for maximum freshness. Only add avocado and assemble tostadas right before serving to prevent sogginess and browning. Adjust jalapeño to your preferred spice level. For gluten-free, use corn shells. Store leftover ceviche (without avocado) in the fridge for up to 1 day.

Nutrition

Keywords: shrimp ceviche, tostadas, avocado, Mexican, seafood, summer, easy recipe, gluten-free, dairy-free, party food, appetizer

Find it online: https://evabake.com/fresh-shrimp-ceviche-tostadas-easy-homemade-recipe-with-avocado/