The idea for this recipe came from a double dose of inspiration. First from a restaurant dish made many years ago and secondly, a trip to Baja last year that changed the way I thought of tostadas forever.
Back in my chefing days at Mustard’s Grill in Napa Valley we would frequently serve a ceviche very similar to this one made with scallops, coconut milk, an epic amount of lime juice, and lots of fresh herbs and chiles. Being a 80’s-raised, Midwestern girl I was new to the concept of eating raw seafood but this food was transformative. The lime juice “cooked” the scallops just so and the coconut milk added a buttery richness that calmed the chiles to a soothing hum.
I loved that ceviche and for as much as I think about it, you’d think I would’ve made it a million times by now, but alas, it took some subtle nudging from my partners at Guerrero Tortillas to get me to actually write it down.
When they asked me to collaborate with them on a recipe for their new Baked Tostadas with Sea Salt I immediately thought of that coconut milk ceviche and how delicious it would be piled high on their crispy tostada shells.
Which leads me to my second source of inspiration. Up until last year I had only had tostadas (the flat, crisp corn tortillas) that were fried. I love them, they are deeply crunchy and have incredible corn flavor but then I took a little trip to Baja California and discovered the tostadas there were nothing like the ones I had eaten at home.
In Baja the tostadas are baked which gives the tortilla shells a completely different texture and flavor, one that is light as air, crisp, and subtle. Perfect for the delicately flavored seafood and fish they are known for. And this, my friends is what the Guerrero Baked Tostadas taste like. So good that you will eat them for their exquisite flavor, not because they are good for you—which they are, by the way, with less fat and calories than the traditional tostada shells.
This ceviche makes a quick, easy meal during these busy holiday nights and is a great way to stay healthy during this indulgent season. It also is a chic appetizer for a cocktail party or sit down situation. Break the larger tostada shells into smaller mismatched portions and serve several on a larger tray. Bon Apetitos!
- 1 pound raw medium shrimp, peeled and diveined
- ⅓ cup lime juice
- ⅓ cup coconut milk
- 1 jalapeño, chopped (seeds removed if you'd like it less spicy)
- ½ red onion, chopped
- ¼ cup chopped cilantro
- 2 scallions, thinly sliced
- 2 large radishes, sliced
- ¾ teaspoon salt
- ½ teaspoon ground chile de arbol
- 4-6 Tostada shells, such as Guerrero Baked Tostadas with Sea Salt
- ripe avocado slices, for garnish
- Bring a large saucepan of salted water to a boil. Add shrimp and cook until firm and opaque, about 5 minutes. Drain and run under cold water to stop cooking.
- Chop shrimp into small pieces and combine with lime juice, coconut milk, jalapeño, onion, cilantro, radishes, salt, and ground chile.
- Cover and let chill 1 hour. Taste and add more salt or lime juice as needed.
- Serve on tostada shells with slices of avocado on top.
This post was sponsored by Guerrero Tortillas, all opinions however are my own. Thank you for supporting the brands that make this blog possible!
Shrimp Ceviche Tostadas with Coconut and Lime
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