Baja-Style Shrimp Ceviche Tostadas

For this quick no-cook supper, sweet little bay shrimp marinate in tangy lime juice while you prep the mix-ins. Pile everything on top of crunchy tostada shells and dig in. 

What You Get

Limes 

Bay shrimp (see note below) 

Red onion 

Jalapeño (optional) 

Tomato

Cilantro 

Avocado 

Tostada shells

What You’ll Need

Salt 

Makes 3 servings

25 minutes active 

25 minutes total 

Step 1

In a large bowl, juice 4 limes (you should have about ½ cup). Add the shrimp, toss until combined, and let marinate in the refrigerator while you prep the veggies.

Step 2

Dice half the red onion (you should have about ½ cup). Finely dice the jalapeño, if using. Dice the tomato. Chop half the bunch of cilantro, including some of the stems. Pick a handful of cilantro leaves from the remaining half bunch and set aside. Peel, pit, and dice the avocado. 

Step 3

Add all of the chopped veggies and herbs to another large bowl. Squeeze with the juice of the remaining 2 limes. Drain the shrimp and add them to the bowl with the veggies and herbs, stirring to combine. Season with salt to taste. 

Step 4

Spoon the ceviche onto the tostada shells, scatter with the reserved cilantro leaves, and serve. 

Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.

Contains: crustacean shellfish.