Shrimp Ceviche Tostadas

Fresh Gulf shrimp “cooked” in fresh lime juice are combined with sweet tropical mango and buttery avocado in this sweet and spicy Shrimp Ceviche Tostadas (aka Tostada Ceviche de Camarón) recipe… While my favorite way to serve this ceviche de camarones is on a crispy baked tortilla, it also makes a great dip for your favorite tortilla chips!

Shrimp Ceviche Tostadas on a white ceramic plate.

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 – About Shrimp and Ceviche

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. 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.

Common wisdom says the lime juice “cooks” the fish or shellfish – partially or completely, depending on how long it soaks. The citric acid in the lime juice changes the structure of the proteins in the fish, making the fish more opaque and firm, just as if it had been cooked with heat. However, the acid does not kill bacteria and parasites as well as heat does, so it’s important to start with the freshest possible fish or seafood.

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.

Tostada Ceviche de Camarón close up with yellow napkin and a glass of wine.

📋 Shrimp Ceviche Tostada Ingredients

Shrimp tostada ingredients: Raw shrimp, red onion, avocado, mango, cilantro, radishes, and corn tortillas.
  • shrimp – Living in McAllen, Texas I have access to really fresh Gulf shrimp. I always prepare it raw. As I mentioned above, if you’re using farm-raised frozen 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.
  • limes – Use fresh-squeezed lime juice! Bottled lime juice is not a good substitution.
  • onion – I use scallions, red onion, or shallot – they’re all good.
  • mango
  • avocado
  • cilantro
  • tomatoes – I love colorful food, so I use multicolor tiny tomatoes. The choice is yours.
  • fresh chile – Chile is optional. Choose jalapeño, serrano, or Fresno chiles.
  • hot sauce – Hot sauce is optional, but if you like it spicy, go for it!

🔪 Step by Step Instructions

A baking sheet with tortillas ready to go in the oven.
  • 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.
A glass bowl with shrimp soaking in fresh lime juice.
  • Start the ceviche – 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. Add about 1 cup of the freshly squeezed lime juice and a little bit of hot sauce. Add shrimp to a bowl large enough to accommodate all the ceviche ingredients. Pour the lime juice over top, and stir to combine. Soak shrimp for 15-20 minutes.
The completed fresh shrimp ceviche in a glass bowl.
  • Finish the shrimp ceviche – Add the remaining ingredients to the bowl. Mix it all together, and season with hot sauce and sea salt as desired.
  • Serve – Using a slotted spoon, scoop shrimp ceviche onto a prepared tortilla and dig in! Yes, it’s messy! I deliberately left the puddle of lime juice on the plate, not wanting to make it look pretty for the camera!
A large bowl of the prepared shrimp ceviche, and 2 plates with shrimp ceviche tostadas.
Yes, these shrimp ceviche tostadas are a bit messy!


How long do the shrimp need to “cook” in the fresh lime juice?

I don’t like to soak them more than 15-20 minutes. Any longer, and they can become rubbery. Look for the shrimp to be partially but not fully opaque on the exterior.

Is this dish good leftover?

That would be an emphatic “NO.” This dish must be fresh and eaten very shortly after it is prepared!

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 to peel!

💭 Tips

Use the freshest ingredients you can find. There aren’t many ingredients, and each one is important. If one of the ingredients isn’t looking very fresh, you might be better off making a substitution.

When breaking down the cilantro, grab the cilantro at the base of the leaves, and chop off the stems. Pull out any thick stems as they tend to be bitter. Finely chop before adding to the shrimp ceviche.

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!)

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.

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!

🍤 Variations

  • Substitute other seafood or fish for the shrimp. We have had octopus in Peru, and it’s delicious!
  • I love Peruvian-style ceviche, and it would be awesome on a tostada. Serve the cancha on the side.
  • Add an orange to the lime juice for more of a Yucatecan spin.
  • Substitute shredded jackfruit for a vegan ceviche tostada.

🍷 Pairing Suggestions

We absolutely loved the shrimp ceviche tostadas with a glass of sauvignon blanc. A saison would be an excellent craft beer choice…

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!

If you’re not a fan of seafood, but love good tostadas, you won’t want to miss my chicken tostadas tinga. Chicken tinga is great for making in large batches for meal prep, and with the addition of fresh toppings, they come together quickly!

Signature in red and green with chiles and limes.

A square white plate with 2 shrimp ceviche tostadas.

Shrimp Ceviche Tostadas

Shrimp "cook" in lime juice, then get rough chopped with avocado, tomatoes, and mango, then piled high on a baked tortilla.
5 from 1 vote

Click to rate!

Prep Time 25 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Mexican
Servings 2 to 3
Calories 313 kcal


  • 12 ounces fresh shrimp, peeled, deveined, and coarsely chopped - see Notes below
  • about 6 limes - squeezed see notes
  • 1 shallot - finely minced
  • 2 tablespoons fresh chiles - jalapeño, serrano, or Fresno chiles
  • 1 teaspoon hot sauce or chile sauce +/- - optional
  • 1 mango - peeled, seeded, and diced
  • 1 avocado - peeled, seeded, and diced
  • 1 bunch of cilantro - stems removed and chopped


  • 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.
  • Add the prepared mango, tomato, chile pepper, avocado, scallions, cilantro, and hot sauce (if using) 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.
If you don’t want to fry or bake your corn tortillas, you can use prepared tostadas found in the Latin foods aisle of most markets.
Macronutrients are an approximation only, and based on 1/3 of recipe, and only an approximation due to variables like size of fruit.


Calories: 313kcal | Carbohydrates: 41g | Protein: 24g | Fat: 8g

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions:

Share this post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. I never realized how much better Gulf shrimp are than farm raised until I moved to south Texas. Ceviche really shows off their excellent flavor!