There comes a point during the summer where it’s just too hot to cook. Standing in front of a grill or sweating over a stove seems unbearable, but you still need to eat. That’s where this shrimp ceviche tostada recipe comes in from Maxine Sharf, culinary creator and recipe developer behind the popular account @maxiskitchen. The only cooking required is the crisping up of the tostadas, which you can skip for store-bought or swap for tortilla chips. And if you’re planning ahead, you can even make them the day before.

Shrimp Ceviche Tostadas
Ingredients
Tostadas
Ceviche
Cilantro lime crema (optional)
Instructions
- Make the tostadas: Preheat the oven to 400 degrees F convection (or 425 degrees F regular bake) and drizzle the oil on a sheet pan.
- Rub both sides of each tortilla in the oil and sprinkle with some salt. Bake for 6 minutes, then flip the tortillas and bake until deep golden brown and crispy, 3 to 5 minutes.
- Make the ceviche: Bring a large pot of generously salted water to a boil. Add the shrimp and cook until cooked through (the outside should be pink and the inside opaque), about 2 minutes. Using a slotted spoon, transfer the shrimp to an ice bath and set aside for 5 minutes. (This stops the cooking process.)
- Cut the shrimp into small pieces and place in a large bowl along with the jicama, red onion, cilantro, avocado, tomato, jalapeno, garlic, lime juice, olive oil, 1.4 teaspoon of salt, and the pepper. Stir together to combine.
- Make the cilantro lime crema, if you like: In a small bowl, mix together the mayonnaise, cilantro, and lime juice.
- Assemble the tostadas by spreading a thin layer of crema on each tostada (if you like) and topping with the ceviche. Enjoy!
Notes
- Make it vegan: Leave out the shrimp and crema and add an extra avocado.
Dinner Recipes, Lunch Recipes, Seafood, Summer