SeafoodEasyFree

Prawn Ceviche Tostadas

Name: Prawn Ceviche Tostadas
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 500 g Fresh peeled and deveined prawns; 3 Tomato (deseeded, diced); 2 Serrano chilli (finely chopped); 2 Ripe avocado; 1 to taste Salt; 8 Lime (juice); 0.5 White onion (finely chopped); 1 manojo pequeño Fresh coriander; 12 Corn tostadas

30 min (30 prep + 0 cook) Easy 4 servings Costa

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Fresh prawns marinated in lime with tomato, onion, serrano chilli and avocado on crispy tostadas, Mexican coastal ceviche.

About this recipe

Tostadas de ceviche de camarón are one of the great glories of Mexican coastal cuisine: fresh prawns cured in lime juice (marinated until the acidity 'cooks' them by denaturing the proteins), mixed with tomato, onion, serrano chilli, coriander and avocado, served on crispy corn tostadas. It is a fresh, light, explosively acidic and refreshing dish, ideal for warm weather. It is made all along the Pacific and Gulf coasts, with regional variations from Sinaloa to Veracruz.

History & Origin

Ceviche has roots in the pre-Columbian cultures of the American Pacific coasts, with archaeological evidence that the coastal peoples of Mexico and Peru were already marinating seafood in acidic juices more than 2,000 years ago. The Mexican version of ceviche, however, has its own characteristics that distinguish it from the Peruvian: Mexican limes (with higher acidity) are used, serrano chilli instead of ají, coriander as the main herb and avocado as an essential component. Serving on corn tostadas is exclusively Mexican and turns ceviche into a complete street snack: the crispy tostada provides texture and the deep flavour of nixtamalised corn counterbalances the acidity of the marinade. In the ports of Mazatlán, Puerto Vallarta, Manzanillo and Acapulco, prawn ceviche tostadas are the best-selling dish at seafood restaurants and beach palapas.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

22g

Protein

22g

Carbohydrates

12g

Fat

Fibre

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If the prawns are large, cut into 2–3 cm pieces. Place in a glass or ceramic bowl. Cover completely with the lime juice, making sure all the prawns are submerged. Cover and refrigerate for 20–25 minutes until the prawns change colour from translucent to opaque and pink.
💡 Do not marinate for more than 30 minutes or the texture will become rubbery and dry.
2
Drain the marinated prawns, reserving 2–3 tablespoons of the lime juice. Mix the prawns with the diced tomato, onion, serrano chilli and coriander. Add the reserved lime juice, salt to taste and mix gently.
💡 Taste the ceviche before adding all the serrano chilli; adjust the heat level to your preference.
3
Peel and cut the avocado into cubes or lightly mash with a fork. Carefully fold into the ceviche just before serving so it does not oxidise.
💡 Add the avocado at the very last moment; if mixed in earlier, it will turn brown and lose texture.
4
Spoon the ceviche generously onto the tostadas. Serve with Valentina sauce or hot sauce, extra lime and cucumber slices if you like. Eat immediately so the tostadas stay crispy.
💡 On the Mexican coast, clamato or clam juice is often added to the ceviche for extra marine flavour; optional but delicious.