Shrimp Ceviche Tostadas with Coconut and Lime

A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.


  • 1 pound raw medium shrimp, peeled and diveined
  • 1/3 cup lime juice
  • 1/3 cup coconut milk
  • 1 jalapeño, chopped (seeds removed if you’d like it less spicy)
  • 1/2 red onion, chopped
  • 1/4 cup chopped cilantro
  • 2 scallions, thinly sliced
  • 2 large radishes, sliced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground chile de arbol
  • 46 Tostada shells, such as Guerrero Baked Tostadas with Sea Salt
  • ripe avocado slices, for garnish


  1. 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.
  2. Chop shrimp into small pieces and combine with lime juice, coconut milk, jalapeño, onion, cilantro, radishes, salt, and ground chile.
  3. Cover and let chill 1 hour. Taste and add more salt or lime juice as needed.
  4. Serve on tostada shells with slices of avocado on top.