These avocado shrimp ceviche tostadas make the perfect weeknight meal. Succulent shrimp, buttery avocados, and lots of Mexican flavors make this a meal worth repeating.
Over the weekend, I came to the realization that there is a complete lack of seafood on my blog. One might be mistaken thinking I don’t LIKE seafood. But I am here to correct that type of assumption, because today I am sharing with you the BEST tostada ever. You see, it isn’t that we never make seafood, it is simply that we inhale it so quickly that I can’t take any pictures. We LOVE garlic butter shrimp but I couldn’t possibly click down on the camera with all that buttery goodness dripping down my fingers. We eat salmon almost daily, that too disappears the moment is comes out of the oven. Not a leftover in sight. Not to fear though. All that changes right now. Today I am going to make Monday magical with these Avocado Shrimp Ceviche Tostadas.
For as long as I can remember, I have been a shrimp lover. When we would go out to eat, my sisters and brothers (5 to be exact), would all order pizza, chicken nuggets or a burger…the usual suspects. Meanwhile, I was pouring over the adult menu, looking for the best shrimp dish (which coincidentally was always the most expensive.) It was bad enough that we looked like a traveling day care. Then there was the weird 5 year old ordering shrimp in obscene quantities. Big families are such a rarity these days. People always thought my parents let all the neighborhood kids tag along because there was just SO many of us. We used to have a head count when we would get loaded into the car. No joke. Nowadays, I look back and wonder how my parents kept up with us all (and gave us a pretty great childhood all things considered). I think I am happy with just my one baby for now. No head counts here…and definitely NO shrimp sharing.
Which brings me to another embarrassing fact. After shooting these photos I brought Nick a tostada and then proceeded to eat the ENTIRE bowl of ceviche. This recipe is supposed to generously serve 6! Or apparently 1 Mariah sized serving. #shrimplover
This dish is really simple. Ceviche is commonly made with uncooked fish and then the fish cooks from the acidity in the lime juice. But I wanted to speed up the process to make this an easy weeknight dish. So I gave my shrimp a quick boil in salt water for 1 minute before adding it to the mix. The important part of this dish is making sure to cut the ingredients about the same size so they “cook” evenly. Ready for another embarrassing fact? I used one of those As Seen On TV choppers. It saves me time most nights and makes everything really easy (I swear I am not being paid to say that.) After I chopped everything up, I just threw it in a bowl and let it refrigerate for 30 minutes. These make some killer tostadas! I used low carb tortillas. They are my favorite and save on a ton of calories and carbs but you can use any kind of tortilla that you prefer!
And they happen to pair perfectly with a big ol’ margarita. I would know because that is just what happened after I ate the whole bowl. 😉
- 1 lb. Raw Shrimp, peeled and deveined
- 1 Cup Cucumber, peeled and diced (1/2 inch pieces)
- 1 Cup Tomatoes, deseeded and diced (1/2 inch pieces)
- 3 Jalapeños, seeded and finely chopped
- 1 Small Red Onion diced (1/2 inch pieces)
- 3 Tablespoons Fresh Cilantro, finely chopped
- Juice of 3 Limes (About 6 Tablespoons)
- Juice of 2 Lemons (about ½ cup)
- 1 Tablespoon White Vinegar
- 1 Tablespoon Hot Sauce
- 2 Teaspoons Garlic Salt
- 1 Avocado, Diced
- 1 Can Black Beans, drained, rinsed, and warm
- 6 Tostada Shells
- In a stock pot, bring 8 cups of water to a boil. Add in shrimp, boil for 1 minute. Strain immediately and rinse with cold water. Chop the shrimp into large pieces and set aside. In a glass bowl, combine cucumber, tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp. Add in lemon juice, lime juice, white vinegar, hot sauce, and garlic salt. Toss a few times with a large spoon until everything is well combined. Refrigerate for 30 minutes, stirring occasionally. After the ceviche has been refrigerated, add in the avocado. Assemble the tostadas: Top each tostada with shredded lettuce, black beans, and ⅙ of the ceviche mixture. Repeat with remaining tostada shells. Serve immediately.
Other Mexican Weeknight Meals: