Description
Coconut Shrimp Ceviche Tostadas combine tender shrimp marinated in fresh lime and orange juices with creamy coconut milk, crisp vegetables, and tropical mango. This refreshing no-cook Mexican appetizer is perfect for warm weather gatherings, featuring crisp tostada shells topped with zesty ceviche, avocado slices, and lime wedges for a burst of flavor in every bite.
Ingredients
Scale
Shrimp Ceviche
- 1 lb cooked shrimp, peeled, deveined, and chopped
- ½ cup fresh lime juice (about 4–5 limes)
- ¼ cup fresh orange juice
- ½ cup canned coconut milk
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 cup diced cucumber
- 1 cup diced mango
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
To Serve
- 6–8 crispy tostada shells
- Sliced avocado
- Lime wedges
Instructions
- Marinate the Shrimp: In a large mixing bowl, combine the chopped shrimp with fresh lime juice and orange juice. Cover and refrigerate for 15–20 minutes to allow the shrimp to absorb the citrus flavors and develop a ceviche texture.
- Mix in Additional Ingredients: After marinating, stir in the coconut milk, finely diced red onion, minced jalapeño, diced cucumber, diced mango, and chopped cilantro. Mix well to combine all the vibrant ingredients evenly.
- Season and Chill: Season the ceviche mixture with salt and pepper to taste. Return it to the refrigerator and chill for another 10 minutes to meld the flavors fully.
- Assemble the Tostadas: Just before serving, spoon generous amounts of the chilled ceviche onto each tostada shell to keep them crispy. Top each with sliced avocado for creaminess and garnish with lime wedges on the side.
- Serve Immediately: Serve the coconut shrimp ceviche tostadas immediately to ensure the tostada shells remain crisp and offer the perfect contrast to the fresh, zesty ceviche topping.
Notes
- For extra heat, leave the jalapeño seeds in or add a dash of your favorite hot sauce to the ceviche mixture.
- If preferred, use raw shrimp and allow it to “cook” in the citrus juice for 30–45 minutes before adding the other ingredients.
- Ensure tostada shells are crispy to provide a satisfying crunch against the creamy and tangy ceviche.
- Can be prepared a few hours ahead, but assemble tostadas just before serving to prevent sogginess.
