Fresh & Zesty Mexican Shrimp Ceviche Tostadas: An Easy Recipe for Poached Perfection
Dive into the vibrant flavors of Mexico with these delightful Shrimp Ceviche Style Tostadas. While traditional ceviche relies on the “cooking” power of citrus acid, my version offers a slightly different, yet equally delicious, approach. Instead of the typical acid-marinated raw seafood, I prefer to gently poach the shrimp, especially when using frozen varieties. This method ensures a perfectly cooked, tender texture and allows the fresh, crisp ingredients to shine as a cohesive salad. One key advantage of poaching is that it helps the ceviche maintain its appealing texture for a longer period, making it ideal for gatherings or when preparing ahead. For those extra busy days, feel free to use pre-cooked shrimp, though you might need to enhance the flavors with a touch more lemon and salt, as freezing can sometimes mellow the taste of ingredients. This recipe is designed for simplicity, incredible flavor, and a satisfyingly fresh crunch with every bite.
What is Ceviche? A Culinary Journey Through Latin America
Ceviche is a culinary marvel, a refreshing and beloved seafood dish with roots deeply embedded in Latin American culture. Its popularity spans coastal regions, from the sun-drenched beaches of Mexico to the southern reaches of Chile, with Peru often cited as its birthplace. The essence of traditional ceviche lies in its unique preparation: fresh raw fish or seafood is “cooked” not by heat, but by the acidic power of citrus juices, typically lime or lemon. This acid causes the proteins in the seafood to denature, transforming its texture and opacity, much like heat would, resulting in tender, flavorful pieces.
Depending on the type of seafood and the desired consistency, this acidic marination typically takes between one to two hours, after which the ceviche is traditionally enjoyed immediately to savor its prime texture. Mexican-style ceviche, in particular, is often presented atop crisp tostadas or served with an array of crunchy crackers, often accompanied by a dash of your favorite hot sauce, like the widely popular Cholula (a personal favorite for its balanced heat and tang). For this “Shrimp Ceviche Style Tostadas” recipe, I’ve streamlined the process, bypassing the raw maceration and opting for a cooked shrimp base. This approach offers a delightful “shrimp salad” consistency that is both familiar and incredibly easy to prepare, while still capturing the bright, fresh flavors characteristic of classic ceviche.
Living in Los Angeles provides a fantastic opportunity to explore diverse culinary experiences, and fresh ceviche is no exception. Among our top recommendations for experiencing authentic ceviche, La Tostaderia in Grand Central Market stands out. Their commitment to fresh ingredients and vibrant flavors makes every visit a treat. Another gem, located in Long Beach, is Los Compadres on Anaheim St., renowned for its spectacular platters featuring a medley of fish, shrimp, and octopus ceviche. These local favorites truly embody the spirit and taste of Latin American seafood cuisine, inspiring the fresh and delicious creations we love to share.
What are Tostadas? The Perfect Crispy Base for Flavor
Tostadas, meaning “toasted” in Spanish, are a quintessential element of Mexican cuisine, serving as the perfect crispy foundation for a myriad of toppings, from rich beans and cheese to fresh ceviche. Essentially, tostadas are corn tortillas that have been made wonderfully crisp through toasting, baking, or deep-frying. The choice of corn tortillas is crucial, as they provide the robust structure and satisfying crunch necessary to support generous layers of ingredients without becoming soggy or breaking apart prematurely.
In Southern California, finding ready-made tostadas is a breeze; most mainstream grocery stores and Latin markets stock them conveniently alongside their fresh corn tortillas. However, if you’re outside this region or simply prefer the satisfaction of homemade, creating your own tostadas is a simple and rewarding process. For a healthier option, I highly recommend baking them: lightly spray corn tortillas with canola oil (or your preferred cooking spray), arrange them in a single layer on a baking sheet, and bake in a preheated oven (around 375°F or 190°C) until they achieve a golden, crisp texture akin to a tortilla chip, typically 10-15 minutes, flipping halfway through. Keep a close eye on them to prevent burning. Alternatively, for a more indulgent crunch, you can deep-fry them until golden brown and bubbly.
This dish is also incredibly versatile for entertaining a crowd. Instead of individual tostadas, consider preparing a large platter of ceviche and serving it with a generous bowl of sturdy tortilla chips. For this presentation, using smaller shrimp, such as medium-sized ones, can make for easier scooping and a more balanced bite. Whether served as traditional tostadas or with chips, the crispy base provides a delightful textural contrast to the fresh, zesty shrimp ceviche.
Expert Tips for Crafting Perfect Shrimp Ceviche Style Tostadas
Creating the best Shrimp Ceviche Style Tostadas is all about smart preparation and fresh ingredients. Here are some invaluable tips to ensure your dish is nothing short of spectacular:
- **Opt for Deveined Shrimp:** This is a time-saving hack that significantly enhances the eating experience. Deveining shrimp, while not difficult, can be tedious. Buying them pre-deveined allows you to skip this step, ensuring your shrimp are clean and ready for cooking, and presenting beautifully on your tostadas.
- **Cook Shrimp with Shell On (if possible):** While this recipe suggests deveined shrimp (which usually means peeled), if you purchase raw shrimp with shells on, consider cooking them with the shells intact. The shells contribute a subtle depth of flavor to the shrimp as they cook. Once cooked, they are easy to peel, yielding more flavorful and succulent shrimp for your ceviche.
- **Prep Your Veggies First:** This dish comes together remarkably quickly once the shrimp are cooked. To maintain efficiency and ensure all components are ready to be combined, chop all your vegetables – cucumber, red onion, tomatoes, cilantro, and radishes – before you even start poaching the shrimp. This mise en place approach makes the assembly seamless and enjoyable.
- **Fresh Ingredients are Key:** The success of any ceviche-style dish hinges on the freshness of its components. Use ripe, firm vegetables and, most importantly, freshly squeezed lime juice. Bottled lime juice simply doesn’t compare in terms of bright, zesty flavor.
- **Chill for Flavor Melding:** Although this is a “ceviche style” salad, allowing it a brief chilling period (even just 15-20 minutes) in the refrigerator allows the flavors to meld beautifully. The lime juice, garlic, and other aromatics will infuse the shrimp and vegetables, creating a more harmonious and delicious final product.
- **Customize Your Heat:** If you enjoy a bit of a kick, don’t hesitate to include the finely chopped jalapeño. For more heat, you can leave some of the seeds and veins in, or for a milder flavor, remove them entirely. You can also experiment with a dash of your favorite hot sauce or a pinch of finely diced serrano pepper for a different level of spice.
- **Serving Suggestions:** While tostadas are traditional, consider serving this shrimp ceviche in small cups as an appetizer for a party, or even as a refreshing topping for grilled fish or chicken. The possibilities are endless!
This easy, anytime dish is not only delightfully beautiful to behold but also bursts with fresh, invigorating flavors. It’s the perfect light meal or impressive appetizer that comes together without fuss. If your love for shrimp runs deep, you might also want to explore this mouthwatering recipe for Chutney Glazed Bacon Wrapped Shrimp, another effortless yet incredibly impressive starter option that’s sure to wow your guests.
Shrimp Ceviche Style Tostadas
Ana | Claudia’s Table
August 1, 2021
Pin Recipe
Ingredients
- 1 1/2 lb jumbo shrimp, raw (approx. 13-15 per pound, deveined)
- 1 cup cucumber (peeled, seeded, finely chopped)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup fresh cilantro leaves (chopped)
- 1 large Roma tomato (seeded and chopped)
- 1 large avocado (peeled, sliced for garnish)
- 3 whole radishes (thinly sliced)
- 1 fresh Jalapeño (seeded, veins removed, finely chopped – OPTIONAL)
- 1 clove fresh garlic (minced)
- 1/2 tsp kosher salt (or to taste)
- 1/2-1 tbsp avocado oil (or extra virgin olive oil)
- 2-3 whole fresh limes (juice of)
- 8 tostadas (homemade or store-bought)
- Freshly ground black pepper (to taste)
- Salsa (for serving, optional)
Instructions
How to prepare shrimp
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Over medium-high heat, bring a 6-quart pot of water to a rolling boil. Add a generous pinch of salt to the water.
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Once the water is boiling, add your defrosted and deveined raw shrimp. Cook for approximately 4-6 minutes, depending on the size of the shrimp. They are perfectly cooked when they turn opaque pink and the backs (where the vein was removed) begin to gently open.
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Immediately remove the pot from heat, drain the shrimp, and transfer them into an ice water bath. This crucial step stops the cooking process and ensures the shrimp remain tender and don’t become rubbery.
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Once the shrimp are completely cooled, carefully peel off any remaining shells and tails. Set the perfectly cooked shrimp aside.
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When all the shrimp are peeled, chop them into thirds (or smaller pieces if preferred for a finer texture) and place them in a large mixing bowl.
How to make the ceviche
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To the large bowl containing your chopped shrimp, add the prepared red onion, thinly sliced radishes, chopped tomato, diced cucumber, minced garlic, avocado oil, the fresh juice of limes, chopped cilantro leaves, and the optional finely chopped jalapeño. Season with kosher salt and freshly ground black pepper to taste.
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Gently toss all the ingredients together until well combined. Taste a small portion and adjust the seasoning as needed, adding more salt or lime juice to achieve your preferred balance of flavors.
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For the best flavor, chill the ceviche mixture in the refrigerator for at least 15 minutes. This allows the flavors to meld and deepen, enhancing the overall taste.
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Serve the chilled shrimp ceviche generously piled on crispy tostadas. Garnish each tostada with thinly sliced avocado, a dollop of your favorite salsa (if desired), and an extra squeeze of fresh lime juice for an ultimate burst of freshness. Enjoy immediately!
Notes
For an extra kick, consider adding a pinch of chili powder or a few dashes of hot sauce directly into the ceviche mixture. You can also experiment with other fresh herbs like mint or a touch of finely diced bell pepper for added color and flavor. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Calories: 198kcal
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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