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Easy Shrimp Ceviche Tostadas

Easy Shrimp Ceviche Tostadas

We can find numerous versions of ceviche. Some are created with raw fish, some with cooked. The raw versions get “cooked” by the acidity of the other ingredients added to it containing the acids, such as limes or lemons. A lot of shrimp ceviches are quite zesty with the added lime juice and have an extremely clean flavor to the palate. This Easy Shrimp Ceviche recipe uses a slight play on zesty flavors with its various ingredients. It embodies just the right amount of spices and ingredients to make us all want more.

Easy Shrimp Ceviche Tostadas 2

You can make this recipe quite quickly and easily.  I even suggest cutting up all the ingredients ahead of time and then mixing them together a bit before serving it up. I always like to let my ceviche marinate for some time allowing the flavors to mingle. Let those flavors really get in there. Serve these as an appetizer or a fresh and light lunch.

This paleo recipe was contributed by the Garza Family of Siete Family Foods.  Many more of their recipes can be found on my site. Enjoy!

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Easy Shrimp Ceviche Tostadas featured

Easy Shrimp Ceviche Tostadas

  • Author: The Garza Family

Description

This Easy Shrimp Ceviche recipe uses a slight play on zesty flavors with its various ingredients. It embodies just the right amount of flavors. You can make this recipe quite quickly and easily. I even suggest cutting up all the ingredients ahead of time and then mixing them together a bit before serving it up. Let the ceviche marinate for some time allowing the flavors to mingle.


Scale

Ingredients

  • Ceviche
  • 1 lb cooked salad shrimp
  • 3 large tomatoes
  • 1 medium onion
  • 2 jalapeños
  • 1 cup cilantro (loosely packed)
  • 56 limes (juiced)
  • 1 tablespoon sea salt
  • 2 tablespoons coconut aminos
  • OPTIONAL: 1 tablespoon fish sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Tostadas
  • 1 pack Siete Almond Flour Tortillas

Instructions

  1. Dice tomatoes, onion, and jalapeños.
  2. Finely chop cilantro.
  3. Combine vegetables and all remaining ingredients in a bowl and mix well.
  4. Cover bowl and let sit in refrigerator for at least an hour to allow flavors to blend.
  5. Preheat oven to 375F.
  6. Spread tortillas on a parchment lined baking sheet.
  7. Bake in oven for 4-5 minutes, or until light brown.
  8. Allow tortillas to cool for several minutes. They will crisp up more as they cool.
  9. Top tostadas with ceviche and serve immediately.
  10. Enjoy!

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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