Fresh shrimp marinated in lime with tomato, onion, serrano chile 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 shrimp cured in lime juice (marinated until the acidity 'cooks' them by denaturing the proteins), mixed with tomato, onion, serrano chile, cilantro 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 chile instead of ají, cilantro 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, shrimp 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 US supermarkets
Nutritional information per serving
280
Calories
22g
Protein
22g
Carbohydrates
12g
Fat
5g
Fiber
540mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
If the shrimp 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 shrimp are submerged. Cover and refrigerate for 20–25 minutes until the shrimp 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 shrimp, reserving 2–3 tablespoons of the lime juice. Mix the shrimp with the diced tomato, onion, serrano chile and cilantro. Add the reserved lime juice, salt to taste and mix gently.
💡 Taste the ceviche before adding all the serrano chile; 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.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Camarones Roca (Rock Shrimp with Sweet & Tangy Sauce)
Battered shrimp with creamy sweet and tangy sauce, Baja California pride.
Tiritas de Pescado (Zihuatanejo Raw Fish Strips)
Raw fish strips marinated in lime with red onion and habanero, Zihuatanejo style.
Pulpo Enamorado Marinated Octopus with Pickled Red Onion
Cooked octopus marinated in pickled red onion vinaigrette, lemon and herbs.
Puerto Nuevo Lobster
Butter-fried lobster served with flour tortillas, Baja California style.