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Bright, zesty shrimp 'cooked' in fresh lime juice, tossed with crisp veggies like onion, tomato, and jalapeño. Served on a crunchy tostada, this no-cook recipe is a perfect light lunch or appetizer for a sunny day.
For 4 servings
Marinate the Shrimp
Prepare the Vegetables
Combine the Ceviche
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Bright, zesty shrimp 'cooked' in fresh lime juice, tossed with crisp veggies like onion, tomato, and jalapeño. Served on a crunchy tostada, this no-cook recipe is a perfect light lunch or appetizer for a sunny day.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 301.47 calories per serving with 26.63g of protein, it's a beginner-friendly recipe perfect for lunch or appetizer or snack.
Add Avocado and Serve
Assemble the Tostadas
Substitute the shrimp with 1 lb of fresh, firm white fish (like halibut, snapper, or sea bass), bay scallops, or a combination of seafood. Ensure it's cut into uniform 1/2-inch pieces.
Add 1/2 cup of diced fresh mango or pineapple for a touch of sweetness that beautifully complements the zesty lime and spicy jalapeño.
Mix in 1/2 cup of finely diced jicama or 1/2 cup of fresh or frozen (and thawed) corn kernels for added texture and a subtle sweetness.
Add a pinch of Mexican oregano or a splash of orange juice to the marinade to balance the acidity and add another layer of flavor.
Shrimp provides high-quality protein essential for muscle repair and satiety, all while being low in fat and calories.
The large amount of fresh lime juice offers a significant boost of Vitamin C, a powerful antioxidant that supports immune function and skin health.
Avocado contributes monounsaturated fats, which are known to support cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
Ingredients like cucumber and tomato have high water content, which aids in hydration, and they provide essential vitamins and minerals with minimal calories.
Yes, it's a very healthy dish. It's packed with lean protein from shrimp, healthy fats from avocado, and vitamins from fresh vegetables and lime juice. It's also naturally low in carbs and calories.
One serving of two tostadas contains approximately 350-400 calories, depending on the exact size of the tostadas and avocado used.
While you can, it's not recommended. The process of 'cooking' raw shrimp in lime juice (denaturation) is key to authentic ceviche flavor and texture. Using pre-cooked shrimp will result in a tougher, less flavorful dish.
Ceviche is best eaten fresh on the day it's made. The citrus will continue to 'cook' the shrimp, changing its texture. Store leftovers in an airtight container in the refrigerator for no more than 24 hours. Do not store assembled tostadas, as they will become soggy.
Yes, when prepared correctly. The citric acid from the lime juice denatures the proteins in the shrimp, effectively 'cooking' it and killing most surface-level bacteria. It is crucial to use very fresh, sushi-grade or high-quality shrimp from a trusted source to minimize any risk.