Ceviche de Camarónes is a light and refreshing no-cook meal that will feed a crowd and become a party staple. This shrimp ceviche recipe is served on tostada shells with a creamy, spicy, and flavorful avocado crema, then sprinkled with pepitas. It is the perfect dish for a hot summer day.
Hispanic Heritage Month is celebrated from September 15 to October 15. It’s a time to celebrate the accomplishments, history, and culture of people whose ancestors came from Spanish-speaking countries. There is so much rich Hispanic culture to celebrate, so let’s do it together!
What better way is there to celebrate Hispanic culture than through food? Cooking brings families and friends together. Perhaps more importantly, it is one of the main aspects of Hispanic celebrations.
Did I say, “cook?” Actually, I take that back. If you aren’t confident in the kitchen or the thought of cooking makes you uneasy, then this easy shrimp ceviche recipe is perfect for you. I’ll show you how to impress the heck outta someone without turning on a flame.
A perfect recipe, no cooking necessary
If I had to name a perfect dish for a beginner in the kitchen, these ceviche de camarónes tostadas would definitely make my top 10 list. If you can chop, blend, and stir, then you can make this fabulously easy and totally impressive recipe.
Light and refreshing, this no-cook meal will feed a crowd and become a party staple. While you could certainly eat it straight from a bowl, my shrimp ceviche recipe is elevated by being served on tostada shells with a creamy avocado crema and toasted pepitas. It is crunchy, refreshing and bright, making this the perfect dish for a hot summer day.
How to make shrimp ceviche
Ceviche is a dish that refers to curing raw fish with citrus juices. While you don’t actually introduce any heat to the dish, the acidity of the lemon and lime juices in this ceviche de camarónes will “cook” the shrimp through.
Don’t believe me? Raw shrimp are grey and cooked shrimp are pink. I promise you, the acid in the fresh juices will do it for you. As soon as they turn pink, they are safe to eat.
Once the shrimp “cooks” then you just have to add the remainder of the ingredients. It’s as simple as that!
TIP: The longer the ceviche marinates and chills the better it tastes, so make this dish one or two days before you plan to serve it.
Using frozen shrimp is not only economical, it is also super convenient. I like to use medium sized shrimp that are already peeled and deveined, so there is no need to clean or dice any shrimp. Like I said, this shrimp ceviche recipe is a breeze!
TIP: Since this recipe is excellent made ahead of time, it’s also perfect for meal prepping your packed lunches. If you’re worried about a mess, send along a bag of chips instead of a tostada. You can scoop up all the yummy goodness without needing a fork.
Making the avocado crema
While ceviche de camarónes is excellent on it’s own, I like to serve mine with a delicious homemade condiment: avocado crema. Think my ceviche recipe sounds easy? Then you’re about to be blown away.
TIP: This avocado crema can be made ahead of time. It will store for 2 days in a tightly lidded container in the refrigerator.
To make the crema, simply place avocado, garlic, cilantro, jalapeño, sour cream and kosher salt in a blender. Flip the switch and blend until it’s creamy and smooth.
TIP: This avocado crema recipe can be used as a base for salad dressing – just introduce a bit of lime juice to thin it out, and you’ve got a Mexican version of Green Goddess. How great is that??
Looking for more inspiration?
- Citrus Mango and Avocado Salsa
- Guacamole Game Day Tostadas
- Coctel de Camarónes (Mexican Shrimp Cocktail)
Shrimp Ceviche (Ceviche de Camarón) Tostadas with Avocado Crema
- 2.5 pounds medium raw shrimp, peeled and deveined
- 6 limes, juiced
- 4 lemons, juiced
- 4 vine-ripened tomatoes, seeded and chopped
- 1 small red or white onion, chopped
- 2 serrano peppers, finely chopped
- 1 cucumber, peeled, seeded, and chopped
- handful cilantro, chopped, plus several sprigs for garnish
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 20 tostada shells
- 1/3 cup pumpkin seeds, pepitas, toasted
- 2 ripe avocados, pitted and peeled
- 2 cloves garlic
- handful cilantro
- 2 jalapeños, stemmed
- 1 cup crema Mexicana or sour cream
- 1 teaspoon Kosher salt
- Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.
- Toss prepared shrimp with juices with the remaining ingredients (except tostada shells and pepitas) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.
- Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
- Spread each tostada shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro.
- The longer the ceviche marinates and chills the better it tastes, so make this dish one or two days before you plan to serve it.
- This avocado crema can be made ahead of time. It will store for 2 days in a tightly lidded container in the refrigerator.
- Juicing tips: The best way to juice lemons and limes is with this hand-held juicer. Citrus at room temperature is easier to juice than cold citrus. Roll citrus back and forth on cutting board before cutting to release citrus.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Originally published: September 2017.