Shrimp Ceviche Tostada Recipe

Last summer on a trip to Puerto Vallarta my friend and I stayed with her aunt and uncle.  This is basically his recipe.  He served it on tostadas in a way I had never had, but was delicious.  We spread mayo on the tostada before adding the ceviche and toppings.   I swear it is incredible.  Everyone I have ever served has said so.

Ingredients for Spot Shrimp Ceviche Tostadas

Shrimp ceviche tostadas

• Mayo for spreading on tostada shells
• Enough spot shrimp for 4 (in our family this is about 30 shrimp)
• 1 chopped English cucumber
• 3 Roma tomatoes seeded and chopped
• Juice of 2 – 3 limes (link to juicer)
• 1 minced jalapeno
• 1/2 red onion finely chopped
• 1-2 tablespoons of Worcestershire sauce
• 1 teaspoon of marjoram
• Salt  
• Pepper

Toppings for the shrimp ceviche tostadas

• Julien the other half of the red onion add a tablespoon of Worcestershire sauce and the juice of half a lime.  Let it marinate until ready to top your tostada.
• Slices of avocado

Preparing the spot shrimp ceviche

1. Peel your shrimp and chop them into 3 or 4 depending on the size of the shrimp. 
2. Boil a pot of at least 3 cups of water and prepare a separate ice bath. 
3. Add the shrimp to the boiling water for just a few minutes until you see the shrimp pieces turn pink and they are almost firm to the touch. 
4. Drain the hot water and submerge the shrimp into the ice bath to stop the cooking. Then drain your shrimp. 
5. Juice your limes over your shrimp and add salt and pepper to taste. 
6. Let the shrimp sit in the lime juice for a while. 
7. Remove most of the lime juice and add the remaining ingredients. 

Serving the “Spot Shrimp Ceviche Tostada a la Victor”

Now build your tostada.  It goes:

1. Tostada shell
2. Layer of mayo
3. Ceviche
4. Onion topping
5. Avocado slices. 

Play around with the recipe, but this is the basics and this is one of our favorite summer dishes once the spot shrimp season opens.