Mexican Shrimp Ceviche Tostadas

Embark on a tantalizing journey through the sunny, vibrant streets of Mexico with these sensational Shrimp Ceviche Tostadas. Featuring juicy shrimp marinated in a zesty mixture of citrus mingled with tomatoes, onions, and cilantro, all piled high atop golden, crispy tostada shells. Whether you’re hosting a fiesta or simply craving a taste of coast, this Mexican ceviche recipe is sure to transport you to culinary paradise!

📝 Ingredients

• 1 Pound Shrimp (– peeled, deveined and diced)
• 1/2 Cup Fresh Lime Juice ((from about 4-5 limes))
• 2 1/2 TBS Cilantro Leaves (– chopped)
• 1 whole Roma Tomato (– cored and finely diced)
• 1 small Carrot (– finely chopped)
• 1 whole Jalapeno Pepper (– stemmed, seeded and finely diced)
• 1/4 whole Red Onion (– peeled and finely chopped)
• to taste Coarse Sea Salt and Ground Black Pepper
• 6 whole Tostada Shells ((sub: corn tortillas) (SEE NOTES))
• 1 heaping TBS Roasted Red Bell Pepper (– roughly chopped)
• 1/2 whole Jalapeno (– roughly chopped (seeds and ribs removed if you do not want a spicy sauce))
• 1 heaping TBS Red Onion (– roughly chopped)
• 1 Clove Garlic (– smashed and peeled)
• 3/4 Cup Mayonnaise
• 1 TBS Lime ((from 1/2 a lime))
• 1 tsp Honey
• 1/4 tsp Ground Cumin
• Optional Garnishes: Diced Avocado, Thinly Sliced Radishes, Thinly Sliced Green Onions

👨‍🍳 Instructions

1. 1Make Baja Sauce: Make the Baja Sauce: In the bowl of a food processor add – bell pepper, jalapeno, garlic and red onion. Pulse, stopping as needed to scrape down the sides of the bowl, until mixture resembles a chunky puree. Add remaining ingredients and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use. (SEE NOTES)
2. 2Marinate Shrimp in Lime Juice: Marinate Shrimp in Lime: In a large, non-reactive bowl, combine shrimp and lime juice. Transfer to the refrigerator and allow to marinate and “cook” for 20-25 minutes.
3. 3Add Veggies to Shrimp Ceviche: Add Vegetables to Ceviche: Drain, reserving ¼ cup of lime juice. Add remaining ceviche ingredients and reserved lime juice. Season to taste with salt and pepper. Toss gently to combine. Transfer back to refrigerator for an additional 10-15 minutes.
4. 4Serve Ceviche on Tostadas: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!