Easy Shrimp Ceviche Tostadas with Avocado Crema (Ceviche de Camarónes)
Ceviche de Camarónes is a light and refreshing no-cook meal that will feed a crowd. This shrimp ceviche recipe is served on tostada shells with a creamy, spicy, and flavorful avocado crema, then sprinkled with crunchy pepitas. It is the perfect dish for a hot summer day.
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.
What is Shrimp Ceviche?
Ceviche (pronounced “seh-VEE-chay”) – also spelled cebiche, seviche, or sebiche – is a dish that originated in Peru and has become popular across Latin America. It refers to fresh, raw fish that has been cured in citrus juices, essentially “cooking” it with acidity.
In this recipe, either fresh or frozen (defrosted) shrimp are tossed with tangy lime and lemon juice, sweet tomatoes, and crunchy veggies like cucumbers and onions.
While ceviche is often served as an appetizer, I turn it into a full-blown meal by introducing a creamy avocado crema and crunchy tostadas to the equation. YUM!
About This Recipe
If I had to name a perfect dish for a beginner in the kitchen, these tostadas de ceviche de camarón 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 the 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 light, making this the perfect dish for a hot summer day.
How to Make Shrimp Ceviche Tostadas
The first step in making these yummy tostadas is curing the seafood. 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.
Make 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??
Assemble & Serve
Once the crema and the shrimp ceviche are complete, all that is left to do is assemble and eat. I like to lay out a pile of tostada shells next to serving bowls filled with the ceviche and avocado crema.
Let your guests assemble the tostadas themselves so you can get back to enjoying the party! The assembly is quite easy, too. Simply slather some crema on a tostada, spoon the ceviche on top, then hit it with an optional drizzle of hot sauce. That’s it!
Watch this video to see how simple this easy ceviche truly is.
Swaps & Substitutions
While this yummy recipe is delightful as written, there are plenty of ways to customize it to your liking. Here are some ideas:
- Serve ceviche as an appetizer dip with tortilla chips instead of tostadas. This is also a good idea for taking ceviche in packed lunches or picnics.
- Use red, yellow, or white onions. To reduce the piquancy of the onion, feel free to soak the chopped pieces in cool water for 10 to 15 minutes, then drain and add to the recipe.
- Swap jalapeño pepper for the serranos. To make the ceviche more mild, remove the ribs and seeds of the peppers prior to chopping.
- Don’t like cilantro? Feel free to omit it, or substitute parsley instead.
Frequently Asked Questions
Absolutely! In fact, the shrimp tastes better after a bit of marinating time. The ceviche will keep in the fridge for up to 4 days, so I recommend making it a day or two ahead of the party for best results.
The avocado crema can also be made up to two days ahead. Store it in an airtight container in the fridge until you’re ready to serve.
While I always advise that you speak with a certified health professional before making any dietary decisions, generally speaking the answer is yes. The citric acid in the lemon and lime juices break down the proteins in the shrimp and kills the bacteria that might be lingering there.
If you are considering serving this to small children, people with weakened immune systems or pregnant women, I recommend you first discuss with your doctor.
While the marinade is acidic enough to “cook” the shrimp, it isn’t so acidic that it will cause the shrimp to “overcook” and become rubbery. The leftovers of this simple recipe should keep just fine for up to 4 days in the fridge.
Absolutely! In fact, I actually recommend opting for medium frozen shrimp that have been been peeled and deveined – this will cut back on your prep time in a big way. Simply allow the shrimp to defrost, then continue with the recipe as written.
Looking for more inspiration?
- Camarones a la Diabla
- 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
Originally published: September 2017.