Ceviche de camaron (shrimp ceviche) is easy to make and refreshing, and a crunchy tostada is a perfect way to serve it. Mexican ceviche is typically made with mild fish or shrimp that’s cooked by the acid in lime juice. In the Sinaloa region along the Sea of Cortez, seafood tostadas are often served topped with mayonnaise, the inspiration for the spicy mayo sauce in this recipe. You can find tostada shells premade at Mexican grocery stores but they’re quite easy to make yourself and delicious fresh. For best flavor be sure to use freshly squeezed lime juice (not bottled) in the ceviche and make sure your shrimp is super-fresh.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 4 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 pound large shrimp, peeled, deveined and cut into bite-size pieces
- 1 1/2 cups fresh lime juice
- 1 cup seeded and chopped plum tomatoes (from about 2 large plum tomatoes)
- 1 cup finely chopped white onion
- 1 cup diced English cucumber
- 1/2 cup finely chopped fresh cilantro
- 1 jalapeño, minced (remove the seeds for less heat)
- 1/2 cup tomato juice with clam broth, such as Clamato
- 1 teaspoon Maggi sauce
- Kosher salt
- Neutral oil, for frying
- 8 corn tortillas
- Kosher salt
- 1/2 cup Mexican mayonnaise, such as McCormick Mayonesa or Goya Mayonnaise with Lime Juice
- 1 teaspoon lime juice
- 1 tablespoon sauce from a can of chipotle in adobo
- Avocado, pitted, peeled and sliced, for serving
- Hot sauce, for serving
Instructions
- For the shrimp ceviche: Combine the shrimp and lime juice in a nonreactive bowl and refrigerate until the shrimp is opaque, 20 to 30 minutes; the acid in the juice will “cook” the shrimp.
- Combine the tomatoes, onion, cucumber, cilantro, jalapeño, tomato juice and Maggi sauce in another bowl. Set aside.
- When the shrimp are opaque, drain off the lime juice. Add the shrimp to the vegetables, season with salt and marinate in the refrigerator for at least 30 minutes.
- For the tostada shells: Score the center of each tortilla with 2 small parallel lines. Place a wire rack over a sheet pan or line a sheet pan with paper towels. Set aside.
- Pour about 1 inch of oil into a deep skillet. Heat the oil over medium heat until the edge of a tortilla dipped into it begins to bubble immediately. Once the oil is hot, one at a time, place a tortilla in the oil. Cook each side until golden brown, slightly puffed and crispy, about 40 seconds to 1 minute per side. Transfer the tortilla to the wire rack to drain. Sprinkle with a pinch of salt. Repeat with the remaining tortillas.
- For the spicy mayo: Combine the Mexican mayonnaise, lime juice and chipotle in adobo in a small bowl and stir. Transfer the mixture to a squeeze bottle.
- To assemble the tostadas, pile the ceviche on top of a tostada shell, fan avocado slices over the top and squeeze spicy mayo over the tostada. Serve with your favorite hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 710 |
| Total Fat | 62 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 129 mg |
| Sodium | 781 mg |
| Serving Size | 1 of 6 servings |
| Calories | 710 |
| Total Fat | 62 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 129 mg |
| Sodium | 781 mg |