If you’re ready for a taste adventure that brings together irresistible tropical flavors and zesty freshness, Coconut Shrimp Ceviche Tostadas are calling your name! Creamy coconut milk, plump shrimp, juicy mango, and the gentle heat of jalapeño meld beautifully in this no-cook stunner. Each crisp tostada becomes a canvas for this vibrant ceviche, delivering the perfect bite every time. Whether you’re craving a party appetizer that makes friends swoon or a light, easy dinner with a sunset vibe, this recipe is destined to become a sunny favorite in your kitchen.

Coconut Shrimp Ceviche Tostadas Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such simple, colorful ingredients can create something so special. Each component of Coconut Shrimp Ceviche Tostadas adds a burst of texture and flavor—you’ll taste the brightness in every bite!

Shrimp: Use 1 pound of cooked, peeled, deveined, and chopped shrimp for sweet, juicy seafood in every bite.
Fresh lime juice: About 6–8 limes will yield 1 cup, bringing a zesty tang that “cooks” the shrimp and brightens the whole dish.
Red onion: Dice 1/2 cup for sharpness and color; soak in cold water first for a milder flavor if desired.
Jalapeño: One seeded and finely chopped pepper adds gentle heat—leave the seeds in for extra spice!
Fresh cilantro: Add 1/2 cup chopped leaves for an herbal, citrusy note that makes everything pop.
Mango: Diced mango (1 cup) brings a burst of tropical sweetness to balance the acidity.
Cucumber: With 1/2 cup diced, cucumber delivers a cool crunch in each bite.
Red bell pepper: Chop 1/2 cup for a touch of sweetness and gorgeous color.
Coconut milk: Use 1/2 cup full-fat canned coconut milk for luscious creaminess and subtle coconut flavor.
Salt and black pepper: Just 1/4 teaspoon of each to bring everything into balance.
Tostada shells: Eight small crispy shells provide the perfect vehicle for your ceviche masterpiece.
Avocado: One ripe avocado, sliced, adds creamy richness that pairs perfectly with the citrusy filling.
Lime wedges: For serving, to squeeze over each tostada for the freshest finish.

How to Make Coconut Shrimp Ceviche Tostadas

Step 1: Marinate the Shrimp

Start by combining your chopped cooked shrimp and fresh lime juice in a medium bowl. Cover and let it chill in the refrigerator for 20 to 30 minutes. This quick marinade lets the shrimp really soak up that irresistible citrus zing, adding brightness and a touch of “cooked” texture—an essential step for authentic-tasting Coconut Shrimp Ceviche Tostadas.

Step 2: Add the Mix-Ins

Now, gently stir in the diced red onion, jalapeño, cilantro, mango, cucumber, and red bell pepper. Pour over the creamy coconut milk, then add the salt and black pepper. Mix everything until beautifully combined. At this point, the colors and aromas will make it almost impossible to wait! Pop the bowl back in the fridge for another 10 to 15 minutes so all those fresh flavors can mingle and intensify.

Step 3: Assemble the Tostadas

When you’re ready to serve, spoon the chilled shrimp ceviche mixture evenly over your tostada shells. Don’t be shy—you want a generous mound on each shell, with plenty of mango and cucumber in each bite. Top with slices of creamy avocado for that signature finish. Serve immediately with lime wedges on the side and get ready for a crunch that sings of sunshine!

How to Serve Coconut Shrimp Ceviche Tostadas

Garnishes

Add the perfect finishing touches with extra cilantro leaves, a scattering of diced red chile for extra color, or a few microgreens if you’re feeling fancy. A little sprinkle of flaky sea salt or another quick squeeze of lime really brings all the flavors to life!

Side Dishes

Pair Coconut Shrimp Ceviche Tostadas with a cool and refreshing side, like a watermelon salad or a bowl of crunchy jicama sticks. Tortilla chips and smoky black bean dip are crowd-pleasers too. Even a simple chilled beer or a glass of fruity white wine helps round out the tropical, breezy vibes.

Creative Ways to Present

Think outside the plate by serving your tostadas on a platter lined with banana leaves for a tropical flair, or stack the ceviche in mini mason jars with broken tostadas on the side for a party-perfect appetizer. You can even spoon the ceviche into small, crisp lettuce cups for a lighter twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Coconut Shrimp Ceviche Tostadas ingredients, store the ceviche mixture and tostada shells separately in the fridge. The assembled tostadas won’t stay crisp, so keep everything separate until just before you’re ready to eat.

Freezing

This ceviche isn’t a good candidate for freezing—the coconut milk and vegetables can change texture after thawing. Stick to chilling leftovers in the fridge and enjoying within a day for the best, freshest results!

Reheating

Since Coconut Shrimp Ceviche Tostadas are a no-cook, cold appetizer, there’s no need to reheat. Just give leftovers a quick stir and serve them on fresh shells or scooped up with tortilla chips for a snack.

FAQs

Can I use raw shrimp instead of cooked?

For this recipe, using pre-cooked shrimp is safest and keeps things quick and easy. If you plan to use raw shrimp, be absolutely sure they’re super fresh and let them fully “cook” in the lime juice for at least 30-45 minutes before continuing with the recipe.

What can I substitute for mango?

Pineapple is a delicious swap if you can’t find ripe mango—its tart sweetness matches beautifully with the creamy coconut and bright citrus in these tostadas!

How do I keep tostadas from getting soggy?

To keep that signature crunch, assemble Coconut Shrimp Ceviche Tostadas just before serving. If making ahead, store fillings and shells separately until the last moment.

Is there a way to make it dairy-free?

Great news! This recipe is naturally dairy-free thanks to the coconut milk, so everyone can dig in without worry.

Can I make this with other types of seafood?

Absolutely! Try the same method with cooked bay scallops, white fish, or a mix of seafood for your own spin on tropical ceviche tostadas.

Final Thoughts

If you love dishes that are as bright and lively as they are simple, you need to try Coconut Shrimp Ceviche Tostadas. Each crispy shell stacked high with citrusy shrimp, silky avocado, and vibrant mango is like a mini vacation in every bite. Invite friends over, mix up a batch, and watch them disappear—this is a joyful recipe you’ll want to share again and again!

Coconut Shrimp Ceviche Tostadas Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings (2 tostadas each) 1x
Diet: Non-Vegetarian

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Description

These Coconut Shrimp Ceviche Tostadas are a delightful fusion of flavors, featuring tangy lime-marinated shrimp with tropical mango, creamy coconut milk, and crunchy tostadas topped with creamy avocado slices. A perfect appetizer for any occasion!

Ingredients

Scale

Shrimp Ceviche:

1 pound cooked shrimp, peeled, deveined, and chopped
1 cup fresh lime juice (about 6–8 limes)
1/2 cup diced red onion
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped fresh cilantro
1 cup diced mango
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup canned coconut milk (full-fat)
1/4 teaspoon salt
1/4 teaspoon black pepper

Additional:

8 small tostada shells
1 ripe avocado, sliced
Lime wedges for serving

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Instructions

Prepare Shrimp Ceviche: In a medium bowl, combine the chopped shrimp and lime juice. Refrigerate for 20–30 minutes to marinate.
Add Ingredients: Stir in red onion, jalapeño, cilantro, mango, cucumber, red bell pepper, and coconut milk. Season with salt and pepper.
Chill: Refrigerate for another 10–15 minutes to let flavors meld.
Assemble Tostadas: Spoon shrimp ceviche mixture onto tostada shells. Top with avocado slices.
Serve: Serve immediately with lime wedges.