I love a good Mexican inspired dish and these Mango and Shrimp Ceviche Tostadas deliver on every level. The ceviche is sweet and savory while packing a pretty good punch and when piled high on a crispy tortilla, it’s truly a mouth watering dish. Traditional shrimp ceviche with the volume turned up and ready just in time for Cinco de Mayo! Earlier this week I shared a full Cinco de Mayo fiesta entertaining guide complete with a delicious, Mexican inspired meal. These ceviche tostadas were front in center in my fiesta and for good reason. Ceviche is super simple to make and requires no cooking. The fish actually “cooks” from the acid of the lime and it then gets mixed with fresh tomato, onion, mango, serrano chile and avocado making for a very delicious bite!
Serve this as an appetizer with a side of tortilla chips or serve it piled high on a tostada shell with a side of Mexican Street Corn and Black Bean Salad! Here’s how you make it…
Mango and Shrimp Ceviche Tostadas:
– 1/2 pound peeled and de-veined uncooked shrimp. Remove the tails and cut into bite size pieces
– 1 cup cherry tomatoes, quartered
– 1/2 cup red onion, roughly chopped
– 1/3 cucumber, seeds removed and peeled then roughly chopped
– 3 green onions, roughly chopped
– 1 mango, peeled and cut into bite size chunks
– 1 small serrano chili, seeds removed, roughly chopped
– 1 clove garlic
– juice from 3 limes
– generous handful of cilantro, roughly chopped
– 1/2 teaspoon salt / 1/4 teaspoon pepper
– tostada shells
– avocado for topping the tostadas
– In a large bowl combine the shrimp with the juice of two lemons. Toss well and place in fridge for 30 minutes tossing every 10 minutes. This will “cook” the shrimp. It should be opaque and slightly pink. Mix in the remaining ingredients and season with salt and pepper. Taste and adjust seasoning if necessary.
– Spoon the ceviche on top of the tostada shells, try not to get too much juice as this will make the tostada soggy! Top with a slice of avocado.