Shrimp Ceviche (Ceviche de Camarón) is a light and refreshing no-cook meal that will feed a crowd and become a party staple. This shrimp ceviche is served on tostada shells with a creamy, spicy, and flavorful avocado crema, and sprinkled with pepitas, making this 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. Even if you aren’t Hispanic, I know you appreciate the rich culture, so lets celebrate this month.
What better way is there to celebrate and share the best of Hispanic culture: food. Cooking brings families and friends together, but more importantly, it is one of the main aspects of celebration.
Did I say, “cook”? Actually, I take that back. Are you not confident in the kitchen or don’t consider yourself a cook? Then this recipe is perfect for you.
If you want to impress the heck outta someone without turning on a flame I have the perfect dish – shrimp ceviche tostadas. If you can chop, blend, and stir then you can make this fabulous dish.
Light and refreshing, this no-cook meal will feed a crowd and become a party staple. This shrimp ceviche is served on tostada shells with a creamy, spicy, and flavorful avocado crema, and sprinkled with pepitas, making this the perfect dish for a hot summer day.
The shrimp starts out raw, but then it is marinated in lime and lemon juice for a couple of hours. The acidity of the fresh citrus juices cooks the shrimp to perfection. Don’t be worried about not cooking the shrimp. I promise you, the acid in the fresh juices will do it for you.
Once the shrimp “cooks” then all that is needed is adding the remainder of the chopped ingredients. 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.
I used frozen raw shrimp that I thawed. I selected medium sized shrimp that were already peeled and deveined, so there was no need to clean or dice any shrimp – they are perfect as-is.
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.
Shrimp Ceviche (Ceviche de Camarón) Tostadas with Avocado Crema
- 4 10-ounce raw shrimp, Kroger - tail off, peeled, and deveined
- juice of 6 limes
- juice of 4 lemons
- 4 vine-ripened tomatoes, seeded and chopped 1 small red 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.