Fresh Gulf shrimp “cooked” in fresh lime juice are combined with sweet tropical mango and buttery avocado in this sweet and spicy Mango, Avocado, and Gulf Shrimp Ceviche Tostadas recipe…
I have a love affair with Gulf shrimp. I have always loved shrimp, but usually had to settle for farm-raised shrimp given the fact that I lived in land-locked New Mexico. “Home” is now McAllen, Texas, and the Gulf of Mexico is 55 miles away (as the crow flies). Yay! 😀
There has never been a shrimp that I’ve eaten that I haven’t been like, ‘I am so lucky that I get to eat this.’ I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
~~ Isabel Gillies, author and actress
Our occasional trips to South Padre Island always include a lunch stop at Ceviche Ceviche. They do just one thing (really well): Ceviche. Shrimp and mahi mahi are offered with a variety of fresh produce and add-ins. I usually have a mix of shrimp and mahi mahi and vary the add-ins. When I decided to post a shrimp ceviche recipe, I had a tough time deciding which direction I wanted to go with it. Given our subtropical climate and availability of mangoes and avocados, I landed on Mango, Avocado, and Shrimp Ceviche Tostadas. The flavors just dance on your tongue!
The shrimp is “cooked” in lime juice. This process results in a super fresh flavor and texture, but works best with really high quality shrimp. If you’re using farm-raised shrimp, you may wish to start with poached shrimp. Cover the shrimp with water, bring them to a boil, then remove them from the heat. Allow them to sit in the hot water for about 3 minutes, then drain and rinse with cold water to stop the cooking process. Proceed with the recipe.
Start by squeezing limes until you have 1 to 1 1/2 cups of juice. A citrus squeezer makes this task quick and produces more juice. I use high quality Gulf shrimp 26-30 count for ceviche. I like larger shrimp because I have to peel and devein them, and larger shrimp means fewer shrimp! I use my kitchen shears to clip through the shell on the back (top) side. I then insert my thumb under the shell and gently pull it off. Then, I use a sharp paring knife to make a slit along the top of the shrimp that reveals the vein. I simply pull out the vein and discard. I drop the shrimp into my bowl with about 1 cup of freshly squeezed lime juice. The shells I collect in zip bags until I have enough for a pot of delicious shrimp stock.
Add the minced shallot, serrano or jalapeño, and chile sauce (if using) to the shrimp and lime juice. Prep the avocado and mango, and set aside in small prep bowls. Using a slotted spoon, remove the shrimp from the lime juice mixture to a chopping board. Add to it the cilantro that has been patted dry.
Chop the shrimp and cilantro coarsely, then add it back into the lime juice mixture along with the mango and avocado. Fry up the tortillas until browned and crisp. Top a tortilla with a scoop of ceviche, and get ready for a mouthful of flavor! Delicioso! We absolutely loved the shrimp ceviche tostadas with a glass of sauvignon blanc. A saison would be an excellent craft beer choice…
Yields 2 as a main dish, 4 as a starter
20 minPrep Time
5 minCook Time
25 minTotal Time
- 12 ounces fresh shrimp, peeled and deveined see notes
- about 6 limes, squeezed see notes
- 1 shallot, finely minced
- 2 serrano, jalapeno, or Fresno chiles see notes
- 1 tablespoon Ancho-Guajillo Red Chile Sauce (optional) see notes
- 1 mango, peeled, seeded, and cubed
- 1 avocado, peeled, seeded, and cubed
- 1 bunch of cilantro
Add the prepared shrimp to the fresh squeezed lime juice in a non-reactive bowl (ie. glass). Add the shallot, minced chiles, chile sauce if using. Stir to combine.
Prep the mango and avocado.
Rinse and entire bunch of cilantro thoroughly, and pat it dry with paper towels. Chop the bunch at the point where the leaves become mostly stems. Discard the stems half. This is a lot of cilantro; feel free to use less if you prefer. Place on a chopping board.
Using a slotted spoon, remove the shrimp from the lime juice mixture, and place in a mound with the cilantro. Give it all a rough chop, then add it back into the lime juice.
Add the prepared mango and avocado to the shrimp. Stir to combine.
Fry up corn tortillas until crispy and brown. Drain on paper towels. We use 2 tortillas per tostada as reinforcement! They're a bit messy...
Top tortillas with a scoop of ceviche. Enjoy!
Living near the Gulf of Mexico, fresh shrimp are available year round. If you must substitute frozen, consider poaching them first. Bring the peeled and deveined shrimp and about 1 quart water and 2 tablespoons salt to a boil. Remove from heat. Poach 3 minutes. Rinse and drain. Proceed with recipe.
Citrus varies a lot in juice yield. You need enough to submerge your shrimp - 1 to 1 1/2 cups.
I love this Ancho-Guajillo Red Chile Sauce from Epicurious. You can substitute Tapatio or similar to taste or omit it entirely. I like the depth it adds to the ceviche.
We love cilantro, and make ceviche with a high ratio of cilantro to shrimp. Feel free to use less.
This ceviche can be used as a starter course with chips or tostones. I plan to post my recipe for tostones in the near future.