My friend Anne made shrimp ceviche tostadas for us when we were at their lake house this summer. This recipe requires minimal oven time and is a great option for those perpetual hot summer days. She came across the original recipe via Kraft Foods and just tweaked it a bit by using store-bought guacamole instead of a cream cheese avocado mixture. I have tried other recipes from their site and they’ve all been simple and delicious. I’m not a very patient cook so I like fast and easy.
A little pico de gallo on top gives these shrimp ceviche tostadas that extra pizzazz. I usually buy pico de gallo from the grocery store instead of making my own. You can also add it to a few mashed avocados for a simple guacamole.
You’ll have dinner on the table in no time with this easy recipe. Enjoy!
| Shrimp Ceviche Tostadas | Print |
- 1 lb. small shrimp, peeled, cleaned and cooked
- ½ c fresh lime juice
- ¼ c Kraft Zesty Italian dressing
- 1 medium tomato, chopped
- ¼ c chopped fresh cilantro
- ¼ c thinly sliced red onions
- guacamole (store bought or homemade
- 6 tostada shells
- shredded cheddar and monterey jack cheese
- pico de gallo
- Toss shrimp, lime juice, dressing, tomatoes, cilantro and onions in glass bowl. Refrigerate 20 min. or more to marinate.
- Warm tostada shells. I usually warm them at 300 degrees for 10 min.
- Spread guacamole on tostada shell.
- Drain shrimp mixture, spoon on top of tostada and sprinkle with cheese and pico de gallo.
[…] I like to make shrimp ceviche tostadas during the summer months which also contain avocado. I shared the recipe here. […]