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!
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
👩🏻🍳 Tamara Talks - Recipe Inspiration
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! 😀
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!
🍤 About the Shrimp
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.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- 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
🔪 Step by Step Instructions
- Prepare the tortillas - 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.
- Start the ceviche - Start by squeezing limes until you have 1 to 1 ½ cups of juice. A citrus squeezer makes this task quick and produces more juice. Add about 1 cup of the freshly squeezed lime juice and a little bit of red chile sauce. Add the peeled and deveined shrimp to a bowl large enough to accomodate all the ceviche ingredients. Pour the lime juice over top, and stir to combine. Allow 15-20 minutes for shimp to "cook" in the lime juice.
- Prepare the mango, red onion, and avocado - (and jalapeño or serrano if using). Place the ingredients in prep bowls until ready to put it all together.
- Prepare the cilantro - 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.
- Chop the shrimp and cilantro - 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.
- Finish the shrimp ceviche - Add the cilantro/shrimp mixture back into the lime juice, then add the mango avocado, and pepper if using. Stir it altogether and season with hot sauce and sea salt as desired.
- Serve - Using a slotted spoon, scoop shrimp ceviche onto a tortilla and dig in! Yes, it's messy!
We LOVE these shrimp ceviche tostadas on a hot day when heating up the kitchen sounds blasphemous. Haha. They're naturally gluten free, fairly low carb, high in protein and other nutrients, and downright delicious!
What size shrimp should I use? I use high quality Gulf shrimp 16-20 or 26-30 count for ceviche. I like larger shrimp because I have to peel and devein them, and larger shrimp means fewer shrimp!
How to prep the 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!)
What kind of chile or sauce should I use? 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.
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!
How to prepare the tortillas - 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.
🍷 Pairing Suggestions
We absolutely loved the shrimp ceviche tostadas with a glass of sauvignon blanc. A saison would be an excellent craft beer choice...