Shrimp Ceviche Tostadas

By Heather ChristoPublished: Oct 9, 2015

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Shrimp Ceviche Tostadas are fresh and citrusy and full of healthy, zesty, robust flavors. Layers of crunchy tortilla, smashed avocado, mango slaw and lime-scented ceviche make for complex and delicious bites. The ultimate party appetizer! Makes 24 mini tostadas. From Heather Christo.

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Yields:: 8 serving(s)
Prep Time:: 30 mins
Cook Time:: 10 mins
Total Time:: 40 mins

Ingredients

FOR THE SHRIMP CEVICHE:
1 lb. Fresh Raw Shrimp, Peeled And Deveined, Chopped Into Bite-sized Pieces
1 Jalapeno, Minced
1/4 c. Finely Diced White Onion
1/4 c. Finely Diced Red Or Yellow Bell Peppers
2 tbsp. Minced Fresh Cilantro
2 tbsp. Fresh Lime Juice
2 tbsp. Orange Juice
1 tbsp. Vegetable Oil
Kosher Salt
FOR THE MANGO SLAW:
3 c. Finely Shredded Red Cabbage
1 Mango, Peeled, Pitted And Thinly Sliced
1 Red Bell Pepper, Seeded And Thinly Sliced
1 Jalapeno, Thinly Sliced
1/2 c. Fresh Cilantro Leaves
2 tbsp. Vegetable Oil
1 Fresh Lime, Juiced
Kosher Salt
FOR THE SMASHED AVOCADO:
1 Large Avocado, Peeled, Pitted And Cubed
1 tbsp. Fresh Lime Juice
Kosher Salt
FOR THE FRIED TORTILLAS:
8 Corn Tortillas
Vegetable Oil, For Frying
Kosher Salt

Directions

For the shrimp ceviche:
In a medium bowl, add chopped raw shrimp, jalapeno, onion, bell pepper and cilantro. Mix well and then add lime juice. Stir and let sit for 10 minutes.

Add orange juice and vegetable oil and stir well. Season to taste with kosher salt. At this point, the ceviche can be refrigerated until ready to serve.

For the mango slaw:
Combine cabbage, mango, bell pepper, jalapeno, cilantro, oil and lime juice. Stir well to combine and season to taste with kosher salt. Set aside until ready to serve.

For the smashed avocado:
In a small bowl, add chunks of avocado and top with lime juice. Smash with a fork until avocado is the consistency of chunky guacamole. Season to taste with kosher salt and set aside.

For the fried tortillas:
Cut 3 smaller circles out of each tortilla, or simply cut each tortilla into 3 wedges if preferred.

In a heavy pan or skillet, heat about ½ inch of vegetable oil until hot enough that a piece of tortilla bubbles and fries immediately. Fry them one at a time until golden on both sides, about 1–2 minutes on each side. Transfer to a paper towel to drain and lightly sprinkle with kosher salt.

To assemble the tostadas:
Slather some of the smashed avocado onto the tortilla. Top with generous amounts of slaw and then pile on the shrimp ceviche. Serve immediately.

I am—and forever will be—completely uncontrollable around Mexican food. It is my soul food and it calls to me in all ways, at all times, and in all situations. I could happily eat just tacos everyday, but the insane person in me is constantly trying to come up with new ways to indulge in anything and everything that has to do with Mexican food. I created this particular recipe for my sister, both for her birthday and to thank her for going above and beyond the call of aunt duty.

You see, when you have young children, you need help. And when you need help, you call your big sister.

At the end of the school year, there was a grandparents’ luncheon at my 7-year-old daughter Pia’s school. But the luncheon was scheduled on a date when all her grandparents where out of town. Since parents weren’t allowed to fill the spot but “special friends” were, my sister Julie agreed at the last minute to attend as Pia’s guest. It also happened to be Julie’s birthday, but despite having plans with her friends, she raced over to the school, not wanting to let Pia down.

It was only when my sister started texting me, “Where is Pia?” and a multitude of other amusing and inappropriate messages decorated with emoji art, did I realize that the grandparents’ luncheon was not with the children: It was with, well, the other grandparents. So my sister spent her birthday lunch with a group of very nice grandparents she had never met before!

The children did come in and say hi during the last 5 minutes of the event, and Julie said that Pia’s joy was worth the ditched birthday plans and surprise luncheon. But goodness, it made me laugh.

While I giggled at my sister’s funny texts, I also realized I owed her one. I was in charge of making the appetizers for her birthday dinner that night, but it was clear that I was now going to have to take them up a notch. I couldn’t serve some simple chip and dip kind of thing—these appetizers needed to be special!

So I racked my brain and settled on these seriously out-of-this-world Shrimp Ceviche Tostadas. You can serve them in large portions (this makes enough for 8) or make them in miniature form, as shown in the photos, and serve them at a party. I just used a cookie cutter to get 3 circles out of each corn tortilla and had 24 mini tostadas. Whether you serve these as an entrée, family style, or as the perfect bite-sized (well, actually two-bite sized) nibble, they are an incredible blend of flavor, color and texture.

They were a wonderful hit at the party, as well as the many times I’ve made them since. I hope that you try them soon and enjoy every bite!

Note: Please don’t be worried about not cooking the shrimp. The acid in the fresh lime juice will do it for you! I have also used frozen raw shrimp that I’ve thawed, which works just fine too, as most grocery stores receive their shrimp frozen and thaw them before selling them fresh.