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Loading...This bright and refreshing Mexican-style ceviche features plump shrimp marinated in fresh lime juice until opaque and tender, then tossed with crisp tomato, red onion, jalapeño, and creamy avocado. Served cold on crunchy tostadas, it's a beloved coastal appetizer perfect for warm-weather entertaining.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 230 kcalCalories
- 8 gFat
- 1.2 gSaturated Fat
- 14 gCarbs
- 4 gFiber
- 3 gSugar
- 24 gProtein
- 520 mgSodium
- 620 mgPotassium
- 95 mgCalcium
- 2 mgIron
- 32 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the ceviche
- 1 lb raw shrimp, peeled, deveined, and diced into ½-inch pieces
- 1 cup freshly squeezed lime juice (about 8 limes)
- ½ medium red onion, finely diced
- 1 medium Roma tomato, seeded and diced
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- 1 ripe avocado, diced
- ½ tsp kosher salt, plus more to taste
For serving
- 8 tostada shells
- 1 lime, cut into wedges
- Hot sauce such as Valentina or Tapatío, to taste
- ¼ cup crumbled queso fresco (optional)
- Fresh cilantro sprigs for garnish
Directions
- Place the diced shrimp in a non-reactive glass or stainless-steel bowl and pour the fresh lime juice over them, making sure they are fully submerged. Cover and refrigerate for 25 to 30 minutes, until the shrimp turn opaque and pink and feel firm to the bite.
- Meanwhile, prepare the vegetables: finely dice the red onion, Roma tomato, and jalapeño, and chop the cilantro. Set them aside in a separate bowl so the onion's sharpness can mellow slightly while the shrimp marinates.
- Drain about one-third of the lime juice from the shrimp, then add the diced onion, tomato, jalapeño, and cilantro to the bowl. Gently fold everything together and season with the kosher salt.
- Add the diced avocado last, folding it in carefully so the cubes hold their shape. Taste and adjust with more salt or an extra squeeze of lime if needed.
- Cover and chill the ceviche for 5 more minutes to let the flavors meld; it is best served very cold.
- To serve, spoon the ceviche generously onto tostada shells, sprinkle with queso fresco if using, top with a few drops of hot sauce, garnish with cilantro sprigs, and serve with lime wedges. Eat immediately while the tostadas are still crisp.
- Store any leftover ceviche (without the avocado or tostadas) in an airtight container in the refrigerator for up to 1 day; the citrus will continue to firm up the shrimp.
Cook’s Notes
- Always use the freshest, highest-quality raw shrimp possible, and keep them well-chilled throughout the marinating process for food safety.
- Soak the diced red onion in cold water for 10 minutes before adding it to the ceviche to soften its sharp bite.
- Add the avocado only right before serving so it doesn't brown or turn mushy in the citrus.
- Tostadas can be replaced with saltine crackers, tortilla chips, or butter lettuce cups for a lighter option.
- A small splash of clamato or tomato juice stirred in at the end gives a richer, slightly savory depth favored by many coastal Mexican cooks.
