Ceviche Tostada
Lime-cured shrimp over crispy tortilla, dressed with avocado and fresh cilantro for a light, zesty bite.
Ingredients (serves 4)
- 1 lb Shrimp raw
- 1/2 cup Lime juice
- 1 Tomato
- 1/2 Jalapeño
- 1/4 Cilantro
- 1/2 Avocado
- Corn Tortilla
- Vegetable Oil
- Salt
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Save this recipeInstructions
- 1
Peel and devein shrimp. Cut into bite-sized pieces and place in a glass or ceramic bowl.
- 2
Pour lime juice over shrimp, ensuring submerged. Refrigerate for 15-20 minutes until shrimp is opaque.
- 3
Heat 1/2 inch oil in a shallow skillet to 350°F. Fry tortillas for 1-2 minutes per side until crispy.
- 4
Drain shrimp of excess lime juice. Toss with diced tomato, minced jalapeño, chopped cilantro, and salt.
- 5
Top each crispy tostada with a generous spoonful of ceviche, sliced avocado, and extra cilantro. Serve immediately.
