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
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.
Notes
- For added heat, leave jalapeño seeds or add hot sauce.
- Prepare ceviche ahead and assemble tostadas just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 2 tostadas
- Calories: 370
- Sugar: 8g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg
