Dessert

Ceviche with Shrimp, Avocado, and Tomato Served on Tostadas Recipe

Name: Ceviche with Shrimp, Avocado, and Tomato Served on Tostadas Recipe
Prep time: 15 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 1 lb medium shrimp (raw or cooked, thawed, peeled, deveined, and diced); 1 cup lime juice (from approximately 6 limes); 1 cup Clamato juice (picante version for spicier salsa); 1 cucumber (peeled and diced); 2 avocados (diced); 3 roma tomatoes (diced); 1 red onion (diced); 1/4 bunch cilantro (chopped); 1 jalapeno (seeded and minced); 16 tostadas (or tortilla chips); Hot sauce (Tabasco or Cholula, optional)

Bymia larkspur January 5, 2026January 5, 2026

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Introduction

Ceviche is a refreshing and vibrant dish that showcases shrimp marinated in tangy lime juice, combined with crisp vegetables and bold flavors. Perfect as a light appetizer or snack, this recipe brings together fresh ingredients for a deliciously zesty treat.

The image shows a single crispy yellow corn tortilla placed on a white marbled surface, topped with a colorful shrimp ceviche mix. The ceviche includes small pink shrimp, bright green avocado chunks, red tomato pieces, finely chopped purple onions, and fresh green herbs, all mixed with a light, clear orange sauce that spreads slightly on the tortilla. In the background, there is a white bowl filled with more of the ceviche mix, and lime wedges can be seen near the bowl. The photo captures the freshness and vibrant colors of the ingredients clearly with a shallow depth of field, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb medium shrimp (raw or cooked*, thawed, peeled, deveined, and diced)
1 cup lime juice (from 6 limes)
1 cucumber (peeled and diced)
2 avocados
3 roma tomatoes (diced)
1 red onion (diced)
1/4 bunch cilantro (chopped)
1 jalapeno (seeded and minced)
1 cup Clamato juice (use “picante” version for spicier salsa)
16 tostadas (or tortilla chips)
Hot sauce (Tabasco or Cholula)

Instructions

Step 1: Rinse the thawed shrimp under cold running water and pat dry thoroughly with paper towels to remove excess moisture. This prevents the cocktail from becoming watery.
Step 2: If your shrimp are large, dice them. Place the shrimp in a large glass or non-reactive bowl. Squeeze 1 to 1 1/4 cups of fresh lime juice over the shrimp and stir to combine. Cover and refrigerate to marinate: 1 1/2 to 2 hours for raw shrimp until no longer translucent, or 15 minutes for cooked shrimp, stirring halfway through.
Step 3: While the shrimp marinates, dice the cucumber, avocados, roma tomatoes, red onion, and jalapeno. Chop the cilantro as well. Using a food chopper speeds up this process.
Step 4: Once the shrimp is done marinating, add all the chopped vegetables and cilantro into the bowl with the shrimp. Pour in the Clamato juice and gently stir to combine all ingredients.
Step 5: Serve the ceviche chilled with hot sauce on the side and tostadas or tortilla chips for scooping.

Tips & Variations

Use raw shrimp for a traditional ceviche that “cooks” in lime juice, or cooked shrimp for a quicker version.
Adjust the jalapeno amount to control spice level, or substitute with milder chili if preferred.
For extra texture, add diced mango or jicama to the mix.
Use fresh lime juice for the best citrus flavor; bottled lime juice can be too harsh or lacking.

Storage

Store leftover ceviche in an airtight container in the refrigerator for up to 24 hours, as the seafood is best enjoyed fresh. Avoid storing with tostadas or chips to prevent sogginess. Reheating is not recommended since ceviche is served chilled and the texture changes with heat.

How to Serve

A clear glass bowl is filled with a colorful mix of finely chopped ingredients including red tomatoes, green cucumbers, creamy avocado chunks, small white shrimp, red onion pieces, and fresh green cilantro leaves, all sitting in a light liquid broth that pools at the bottom right of the bowl. The shrimp and vegetables are mixed evenly, showing a variety of bright colors and fresh textures with the avocado pieces adding a creamy contrast. A spoon rests inside the bowl on the right side, partly buried in the mixture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ceviche with cooked shrimp?

Yes, you can use cooked shrimp for a quicker version. Simply marinate for about 15 minutes to allow flavors to meld without further “cooking” the shrimp in lime juice.

How do I know when the shrimp is fully marinated?

Raw shrimp will turn from translucent to opaque and firm up in texture when fully marinated, usually after 1 1/2 to 2 hours. This indicates it’s ready to eat safely and deliciously.