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Jump into spring with this shrimp and melon ceviche! Pile this bright and citrusy salad on top of crunchy tostadas for a light meal or an easy appetizer at your next backyard party. #shrimpceviche #healthyLatinrecipe #cevicherecipe
Kate Ramos

Shrimp and Melon Ceviche Tostadas

Jump into spring with this shrimp and melon ceviche! Pile this bright and citrusy salad on top of crunchy tostadas for a light meal or an easy appetizer at your next backyard party.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound small shrimp about 70 count, peeled
  • 1 1/2 cups diced ripe melon use whatever is most fragrant and lovely: cantaloupe, honey dew, or Gaila melon would all be good
  • 2/3 cup diced tomatillos about 3 tomatillos
  • 2 serrano chiles thinly sliced
  • 1/4 cup minced red onion
  • 1/4 cup lime juice about 3-4 limes
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt
  • Tostada shells for serving

Method
 

  1. Bring a saucepan of water to a boil, add a generous amount of salt and the shrimp. Cook until shrimp are just pink, about 3 minutes. Drain and rinse with cold water.
  2. Toss with the remaining ingredients in a large bowl. Cover and refrigerate at least an hour before serving.
  3. Stir once more and taste to see if it needs more lime juice or salt. Serve on tostada shells and enjoy!

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