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Maxine Sharf
Maxine Sharf
Photo by Maxine Sharf
Recipes

Too Hot To Cook? Make These Shrimp Ceviche Tostadas Instead

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

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:6 servings

Ingredients

    Tostadas

  • Ceviche

  • Cilantro lime crema (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Make the cilantro lime crema, if you like: In a small bowl, mix together the mayonnaise, cilantro, and lime juice.
  6. 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.
Keywords:Dinner Recipes, Lunch Recipes, Seafood, Summer
Felicia is the executive editor of Spoon University where she oversees coverage of news, pop culture, trends, and celebrity through the lens of food. Her comfort meal is pad Thai, and she swears McDonald's coke is better than store-bought. Shoot her an email at felicialalomia@hercampus.com or follow her @falalomia.