Shrimp Ceviche Tostadas 🍤 Mexican-style. I remember walking into my grandparents’ kitchen every Sunday and finding my Papito (grandfather) in his undershirt, cooking — usually seafood. Ceviche was a frequent favorite. He loved food and was a remarkable cook.
I’ve put my own spin on this shrimp ceviche, because to me cooking is about making a dish your own.
If you enjoyed this recipe, try the Salmon Mango Ceviche for another bright, seafood-forward option.
Why You’ll Love Shrimp Ceviche Tostadas
These shrimp ceviche tostadas are vibrant, fresh, and satisfyingly spicy. They come together easily and can be made ahead — the flavors deepen the longer the ceviche rests. A drizzle of salsa macha adds heat, crunch and a nutty depth that complements the citrus-cured shrimp perfectly.
How To Prepare Shrimp Ceviche Tostadas
1. Chop the cucumber, cherry tomatoes, shallot, scallions and Serrano pepper into small, uniform pieces so every bite has a balance of texture and flavor.
2. Cut the shrimp into pieces about 1/2 inch, or to your preferred size.
3. In a bowl combine the shrimp, shallot and Serrano. Season with salt and pepper, then add lime and lemon juice. Chill in the fridge and let the shrimp cure for 20 minutes.
4. Fold in the tomatoes, cucumber and scallions.
5. Add Huichol (or your favorite hot sauce) and a few squirts of Maggi or soy sauce. Taste and add more lemon or seasoning if needed.
6. Allow the ceviche to rest 20–30 minutes; longer resting time intensifies the flavors.
7. To serve, spread a little Japanese mayo (or regular mayo) on tostadas, top with the ceviche, finish with salsa macha and a squeeze of lime.
Substitutions and Variations
- Swap shrimp for a firm white fish such as tilapia or sea bass if you prefer.
- Skip the Serrano or reduce hot sauce if you want a milder ceviche.
- If you can’t find Huichol, use any hot sauce you like.
- Regular mayonnaise works fine instead of Japanese mayo.
- Use soy sauce in place of Maggi.
- Substitute Serrano with other peppers like jalapeño or fresno for different heat and flavor profiles.
Chef Nadia’s Tip
Chop ingredients fairly small so each bite contains a mix of shrimp, veggies and herbs.
Similar Recipes
Dips and Butters
Salmon Salsa
Appetizers
Spicy Shrimp Jicama Wraps
Mains
Shrimp Sushi Bundt Cake
Raw Bar
Ahi Tostadas
Common Questions
Use a firm white fish such as tilapia or sea bass if you prefer.
Yes — regular mayonnaise is a fine substitute for Japanese mayo.
Huichol is commonly available in Hispanic or international sections of grocery stores and through online retailers.
Any pepper you like — jalapeño, fresno or another chili — will work.
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Ingredients
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- 1 1/2 lb Shrimp, peeled and deveined
- 1/2 English cucumber, or 1 regular cucumber
- 1 Serrano, large
- 2 Scallions
- 1 Shallot
- 1 cup Cherry tomatoes
- 1/4 cup Cilantro
- 2.5 Lemons
- 1 Lime
- Huichol, or hot sauce, to taste
- 3-4 Squirts of Maggi, or soy sauce
- Salt and pepper, to taste
- Tostadas
- Salsa macha, to taste
- Japanese mayo, to taste
Instructions
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Chop the cucumber, tomatoes, shallot, scallions and Serrano into small, even pieces.
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Cut the shrimp into roughly 1/2-inch pieces, or to your liking.
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Combine shrimp, shallot and Serrano in a bowl. Season with salt and pepper, add lime and lemon juice, then chill and let the shrimp cure for 20 minutes.
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Fold in the tomatoes, cucumber and scallions.
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Stir in Huichol (or hot sauce) and Maggi or soy sauce. Adjust citrus and seasoning to taste.
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Let the mixture rest 20–30 minutes so the flavors meld.
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Spread mayo on tostadas, top with ceviche, finish with salsa macha and a wedge of lime.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.