November 4, 2014

Shrimp Ceviche Tostadas

Recipe: Eric Vellend

The ceviche and avocado can be prepared in advance, but wait to assemble them just before serving.



  • 1 lb. (31 to 40 count) raw shrimp
  • 1⁄2 cup freshly squeezed lime juice
  • 1⁄3 cup thinly sliced red onion
  • 1 red finger chili, julienned
  • 1 jalapeño pepper, julienned
  • Salt and pepper to taste
  • 1 tbsp ketchup
  • 1 tsp hot sauce


  • 1 ripe avocado
  • 1 tbsp freshly squeezed lime juice
  • 36 round tortilla chips
  • Cilantro leaves (for garnish)



Yield: Makes 36

  1. To make ceviche, bring a medium pot of salted water to a boil. Add shrimp. Cook until just done, 2 minutes. Drain and transfer to baking tray. Cool completely. Peel and devein.
  2. In a bowl, combine shrimp, lime juice, onion, chili, jalapeño, salt and pepper. Mix well. Cover and chill 1 hour, stirring once. Drain off liquid. Stir in ketchup and hot sauce.
  3. Halve and pit avocado. Scoop flesh into a medium bowl. Add lime juice, and salt to taste. Mash with potato masher.
  4. To make tostadas, smear a little avocado on tortilla chips. Top each with 1 shrimp and some onion and peppers mixture. Garnish with cilantro.

Michael Alberstat


House & Home December 2012