Description
This vibrant Coconut Shrimp Ceviche Tostadas recipe combines tender cooked shrimp with zesty lime and orange juices, creamy coconut milk, and fresh diced vegetables for a refreshing no-cook Mexican-inspired appetizer. Perfect for summer gatherings, these crisp tostada shells topped with tropical flavors and sliced avocado create a light yet satisfying dish full of bright, balanced flavors.
Ingredients
Scale
Seafood
- 1 lb cooked shrimp, peeled, deveined, and chopped
Marinade
- ½ cup fresh lime juice (about 4–5 limes)
- ¼ cup fresh orange juice
- ½ cup canned coconut milk
Vegetables and Fruits
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 cup diced cucumber
- 1 cup diced mango
- ½ cup chopped fresh cilantro
Seasoning and Garnishes
- Salt and pepper to taste
- 6–8 crispy tostada shells
- Sliced avocado, for garnish
- Lime wedges, for garnish
Instructions
- Marinate Shrimp: In a large mixing bowl, combine the chopped cooked 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 for the ceviche base to develop.
- Add Coconut Milk and Vegetables: Stir the canned coconut milk into the shrimp mixture until fully incorporated, then add finely diced red onion, minced jalapeño, diced cucumber, diced mango, and chopped fresh cilantro. Mix gently to combine all ingredients evenly.
- Season and Chill: Season the ceviche mixture with salt and freshly ground pepper to taste. Cover and chill the mixture in the refrigerator for an additional 10 minutes to let the flavors meld together.
- Assemble Tostadas: Just before serving, spoon the chilled ceviche mixture onto each crispy tostada shell, ensuring an even distribution of shrimp and colorful vegetables.
- Garnish and Serve: Top each tostada with slices of creamy avocado for richness and garnish with lime wedges on the side for an extra burst of citrus. Serve immediately to keep the tostadas crisp and enjoy the fresh, tropical flavors.
Notes
- For a spicier version, leave jalapeño seeds in or add a dash of your favorite hot sauce.
- You can use raw shrimp and let it “cook” in the citrus juice for 30–45 minutes before adding the other ingredients for a traditional ceviche style.
- Serve immediately to prevent tostadas from becoming soggy.
- Substitute mango with pineapple or papaya for a different tropical twist.
- This recipe is naturally gluten-free if gluten-free tostada shells are used.
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Sugar: 5g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 105mg
