Shrimp Ceviche (Ceviche de Camarón) Tostadas with Avocado Crema
User Reviews
5
Shrimp Ceviche (Ceviche de Camarón) Tostadas with Avocado Crema
Description
In this recipe, raw shrimp are marinated in fresh lime and lemon juices, which denature the proteins and effectively "cook" them without heat. After marinating, the shrimp are combined with diced tomato, onion, cucumber, serrano peppers, and cilantro, resulting in a vibrant mixture with crisp, juicy, and mildly spicy components. The avocado crema adds a rich, cooling contrast to the zesty ceviche, blending ripe avocado, garlic, jalapeños, and crema mexicana into a smooth sauce.
The ceviche is served atop crispy tostada shells, which provide a firm base and textural contrast. Toasted pumpkin seeds add an optional nutty crunch, and extra cilantro sprigs garnish the dish. The layering of fresh ingredients and tangy marinade produces a dish with clean, bright flavors and a combination of tender, creamy, and crunchy elements.
For best taste, the ceviche benefits from marinating multiple hours or even overnight to deepen flavors. The avocado crema can be prepared in advance and kept refrigerated. When serving, spread crema on tostadas, add ceviche, and garnish as desired, making a refreshing and eye-catching dish for gatherings or casual eating.
Ingredients
- 2.5 pounds Shrimp peeled and deveined, medium, raw
- 6 lime juiced
- 4 lemon juiced, plural
- 4 tomato seeded and chopped, vine-ripened
- 1 onion chopped, small, red or white
- 2 Serrano peppers finely chopped
- 1 cucumber peeled, seeded, and chopped
- handful cilantro chopped, plus several sprigs for garnish
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 20 tostada shells
- 1/3 cup pumpkin seeds pepitas, toasted (optional)
Avocado Crema:
- 2 avocado pitted and peeled, ripe
- 2 cloves garlic
- cilantro handful
- 2 jalapeños stemmed
- 1 cup crema mexicana or sour cream
- 1 teaspoon kosher salt
Instructions
- Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.
- Toss prepared shrimp with juices with the remaining ingredients (except tostada shells and pepitas) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.
- Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
- Spread each tostada shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro, if using.
Notes
- Marinate shrimp for several hours or overnight to enhance flavor development.
- Prepare avocado crema ahead; it keeps well for up to 2 days refrigerated in a sealed container.
- For a dairy-free alternative, substitute avocado crema with tomatillo avocado salsa.
- Juicing citrus at room temperature and rolling them before cutting makes juicing easier and yields more juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1tostada | |
| Calories | 217kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 149mg | 50% |
| Sodium | 795mg | 33% |
| Potassium | 349mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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