Shrimp Ceviche Tostadas Recipes
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY
Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce
Provided by Amina Owens
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
- Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
- Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
- Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
- To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
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Servings 8Estimated Reading Time 4 minsCategory Appetizers, Main Dish, SeafoodTotal Time 40 mins
- 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.
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5/5 (16)Calories 189 per servingCategory Appetizer, Entree, Snack, Starter
- Make the Baja Sauce: In the bowl of a food processor add – bell pepper, jalapeno, garlic and red onion. Pulse, stopping as needed to scrape down the sides of the bowl, until mixture resembles a chunky puree. Add remaining ingredients and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use. (SEE NOTES)
- Marinate shrimp: In a large, non-reactive bowl, combine shrimp and lime juice. Transfer to the refrigerator and allow to marinate and “cook” for 20-25 minutes.
- Add vegetables: Drain, reserving ¼ cup of lime juice. Add remaining ceviche ingredients and reserved lime juice. Season to taste with salt and pepper. Toss gently to combine. Transfer back to refrigerator for an additional 10-15 minutes.
- To Serve: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!
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- Cook the shrimp in a large pot of boiling salted water for 2-3 minutes until cooked through. While the shrimp are cooking, prepare an ice bath by combining 4 cups of ice with 12 cups of water in a large bowl. Once the shrimp are cooked, use a spider to remove them from the pot into the prepared ice bath. Allow the shrimp to cool in the ice bath for 5 minutes, strain off and allow to dry on a paper towel-lined plate.
- Once the shrimp have dried, cut them into preferred bit-sized pieces. Combine in a large mixing bowl with the sliced grape tomatoes, diced cucumbers, sliced red onions, chopped cilantro, extra virgin olive oil, minced garlic, diced jalapeño as well as the juice of 1-2 limes and 1/2 orange, mix to combine.
- Adjust seasoning with salt, pepper and additional lime juice as desired. Cover and allow to chill in the fridge for 1-2 hours.
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