Shrimp Ceviche Tostadas with Citrus-Marinated Cucumber and Jalapeño
Crispy tostadas topped with tender citrus-cooked shrimp, refreshing cucumber, and spicy jalapeño create the perfect light Mexican appetizer. This vibrant spring dish combines bright lime and orange flavors with creamy avocado for an irresistible bite.
Ingredients
- 450g raw shrimp, peeled and deveined
- 150ml fresh lime juice
- 60ml fresh orange juice
- 1 medium cucumber, diced
- 2 jalapeño peppers, seeded and finely diced
- 1 medium red onion, finely diced
- 2 medium tomatoes, seeded and diced
- 1 ripe avocado, diced
- 30g fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 tostada shells
- 1 clove garlic, minced
Instructions
Bring a pot of salted water to a boil. Add the shrimp and cook for 3-4 minutes until they turn pink and reach an internal temperature of 63°C (145°F). Drain and immediately plunge into ice water to stop cooking.
Once cooled, drain the shrimp thoroughly and chop into bite-sized pieces. Place in a glass bowl.
Pour the lime juice and orange juice over the shrimp, add the minced garlic, and toss to combine. Refrigerate for 15-20 minutes, stirring occasionally.
In a separate bowl, combine the diced cucumber with a pinch of salt and let sit for 5 minutes to release excess moisture. Drain well.
Add the cucumber, jalapeño, red onion, tomatoes, and half the cilantro to the marinated shrimp. Drizzle with olive oil and season with salt and pepper. Gently fold to combine.
Gently fold in the diced avocado just before serving to prevent browning.
Spoon the shrimp ceviche generously onto each tostada shell and garnish with remaining fresh cilantro. Serve immediately.
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