Description
These coconut shrimp ceviche tostadas offer a vibrant tropical twist on a classic coastal dish. Succulent shrimp marinated in fresh lime and orange juices are combined with creamy coconut milk, crisp vegetables, and fragrant herbs. Served on crunchy tostada shells, this refreshing and flavorful recipe makes an ideal appetizer or light meal perfect for warm weather entertaining or casual dining.
Ingredients
Scale
Shrimp and Marinade
- 1 lb raw shrimp, peeled, deveined, and chopped
- ½ cup freshly squeezed lime juice
- ½ cup freshly squeezed orange juice
Mix-ins
- ½ cup coconut milk
- ¼ cup red onion, finely diced
- 1 small cucumber, peeled, seeded, and diced
- 1 medium tomato, diced
- 1 small jalapeño, seeded and finely chopped
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
To Serve
- 6 tostada shells
- Optional toppings: sliced avocado, extra cilantro, lime wedges
Instructions
- Marinate the Shrimp: Place the chopped shrimp into a glass or ceramic bowl. Pour the lime and orange juice over the shrimp and stir to coat evenly. Cover the bowl and refrigerate for 30 to 45 minutes, or until the shrimp become opaque and appear fully cooked by the citrus juice.
- Drain and Mix: Drain most of the citrus marinade from the shrimp, leaving a small amount to retain flavor. Add the coconut milk, finely diced red onion, cucumber, tomato, jalapeño, and chopped cilantro. Stir gently to combine all ingredients well.
- Chill to Meld Flavors: Place the mixture back into the refrigerator and chill for an additional 10 minutes. This rest time allows the flavors to blend beautifully.
- Assemble and Serve: When ready to serve, spoon the coconut shrimp ceviche generously onto each tostada shell. Garnish with optional avocado slices, extra fresh cilantro, and a squeeze of lime if desired. Serve immediately to ensure the tostada shells remain crisp and crunchy.
Notes
- For enhanced flavor and crunch, toast the tostada shells before topping or prepare your own by baking or frying corn tortillas.
- Substitute the shrimp with firm white fish or scallops for a different but equally delicious ceviche variation.
- Serve chilled and consume promptly to maintain freshness and texture.
