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 Shrimp Ceviche Tostadas recipe… It’s awesome on a tostada, and a great dip for your favorite tortilla chips!
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.Living near the Gulf of Mexico, I have access to amazing wild-caught Gulf 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.
Making Mango Avocado and Shrimp Ceviche Tostadas
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. (How To video coming soon!)
As I prep the shrimp, I drop them into a bowl large enough to accomodate all the ceviche ingredients. Not one to waste, I collect the shells in zip bags until I have enough for a pot of delicious shrimp stock. It’s great for my Irish Scallop Bisque!
Add about 1 cup of freshly squeezed lime juice and a little bit of red chile sauce. If I have it, I use a spoonful of fresh New Mexico red chile purée, but Cholula or Tabasco are fine. Use what you like for heat. Conversely, you can use chopped serrano or jalapeño. We like it both ways.
The shrimp needs only about 15 -30 minutes in the lime juice. Don’t leave it much longer than that, or it will taste like lime juice instead of shrimp, and the texture may be rubbery!
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, avocado, and shallot. Fry up the tortillas until browned and crisp, or bake them if you prefer. Top a tortilla with a scoop of ceviche, and get ready for a mouthful of flavor! Delicioso!
You may have a favorite way of preparing a tortilla for tostadas, and by all means, go for it! We love crispy oven-baked tortillas (less fat), and the instructions are in the recipe card.
We absolutely loved the shrimp ceviche tostadas with a glass of sauvignon blanc. A saison would be an excellent craft beer choice…
- 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 chile/hot sauce if using. Stir to combine. The shrimp texture is best (IMHO) if soaked about 15 minutes. Less=raw and more=rubbery.
- Prep the mango and avocado (and jalapeño or serrano if using).
- Rinse an 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, avocado, and shallot to the shrimp. Stir to combine.
- Either fry or bake your tortillas (our preference is baked). For baked tortillas spray both sides with cooking spray, and bake in a 350 degree oven until brown and crispy. We're not looking for temperature hot tortillas, so you can do this in advance if you wish.
- 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.
Macronutrients (approximation from MyFitnessPal) for ceviche only: 313 calories; 24 g protein; 8 g fat; 41 g carbohydrates. Statistics based on 1/3 of recipe, and only an approximation due to variables like size of fruit.
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Amount Per Serving: Calories: 313 Total Fat: 8g Carbohydrates: 41g Protein: 24g