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–+ servings
Kate Ramos

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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
  • 4-6 Tostada shells such as Guerrero Baked Tostadas with Sea Salt
  • ripe avocado slices for garnish

Method
 

  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.

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