Tostadas de ceviche de camarón, or shrimp ceviche tostadas, are a delicious and refreshing Mexican dish. Here’s a simple recipe for you to try:
Ingredients:
For the Ceviche:
- 1 pound (about 450g) medium-sized shrimp, peeled, deveined, and chopped into small pieces
- 1 cup fresh lime juice (about 8-10 limes)
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- Salt and pepper to taste
For the Tostadas:
- Tostada shells (store-bought or homemade)
- Avocado slices for topping (optional)
Instructions:
- Prepare the Shrimp:
- In a bowl, combine the chopped shrimp with lime juice. Make sure the shrimp is fully submerged in the lime juice. This process “cooks” the shrimp in the acid.
- Cover the bowl and refrigerate for about 30 minutes to 1 hour until the shrimp turns opaque and firm.
- Mix the Ceviche:
- Drain excess lime juice from the shrimp.
- In a large bowl, combine the shrimp, diced tomatoes, red onion, cilantro, and jalapeño.
- Season with salt and pepper to taste. Mix well.
- Prepare the Tostadas:
- If you’re using store-bought tostada shells, follow the package instructions to heat them up.
- If you prefer homemade tostadas, you can fry corn tortillas until they are crisp. Heat oil in a pan and fry each tortilla for about 1-2 minutes on each side until golden brown. Drain on paper towels.
- Assemble the Tostadas de Ceviche de Camarón:
- Spoon a generous amount of the shrimp ceviche mixture onto each tostada shell.
- Top with avocado slices if desired.
- Serve and Enjoy:
- Serve the tostadas immediately. The ceviche is best enjoyed fresh.
- You can garnish with additional cilantro, lime wedges, or hot sauce if you like.
This Tostadas de Ceviche de Camarón recipe is versatile, and you can adjust the ingredients to suit your taste preferences. It’s a perfect appetizer for a summer gathering or a light and refreshing meal.