Avocado Shrimp Ceviche Tostadas

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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. 

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.

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.

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.

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.

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!

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.

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. 😉

5.0 from 3 reviews
Avocado Shrimp Ceviche Tostadas
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 6 Servings
Ingredients
  • 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
Instructions
  1. 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:

This classic Mexican meatball soup is smokey, spicy and hearty, perfect for a cold winter evening. If you enjoy authentic Mexican food, this soup is for you.

Mexican Meatball Soup 

A juicy steak salad, loaded with crunchy fried onions, crisp veggies, and a smokey chipotle vinaigrette.

Southwestern Steak Salad with Chipotle Vinaigrette 

A healthy sweet potato dish stuffed with chicken, veggies, and a zesty taco seasoning blend. An easy and skinny weeknight meal.

Tex-Mex Chicken Stuffed Sweet Potatoes 

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Comments

  1. says

    This looks fantastic!! I’m a huge shrimp lover too. And Ceviche is one of my favorite things! If only I had been so lucky to have parents who let me order obscene amounts of Shrimp when I was little. You lucky girl!

    • Mariah Mercurio says

      Thanks Serene! I guess I was a bit lucky lol. I bet you anything that my daughter is going to be the same way…karma. ha!

  2. says

    Oh, man. I would be right there alongside ‘ya eating this ceviche straight outta the bowl! These tostadas seriously look incredible, Mariah! And I love that you had a foodie palate at such a young age! When I was five, I didn’t even like PBJs or pizza! Whaaaa? 😉 Pinning these beauties!

  3. says

    It can be so hard to grab photos of dinner food, can’t it? I hardly had any the first year and a half..haha…I think I’m finally getting the hang of it. I have something sort of similar coming out next week, but I love that you made tostadas out of your ceviche, and your photos are gorgeous! Pinned.

  4. says

    These tostadas look awesome!! I looooove shrimp. I too ordered off the adult menu as a kid. To be honest, I kind of hated kids menus – I never wanted pizza, chicken fingers, or mac and cheese. It seems like every kids menu included those things! Bring on the shrimp!

    • Mariah Mercurio says

      Haha I hated them too! And why do they insist on only putting unhealthy things on kids menus? It’s terrible!

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