Tostada Ceviche

50Min

4Servings

285Cal

MediumLevel

Gluten freegluten_freedairy_free

#seafood#fresh#citrus#mexican#tostada

Equipment

Chef's knife

Cutting board

Mixing bowl

Mixing spoon

Serving plate

Ingredients

Seafood

shrimp (raw, fresh)

400 g

scallops (raw, fresh)

200 g

Vegetables

tomato (diced)

3 pcs

red onion (thinly sliced)

1 pcs

cucumber (diced)

1 pcs

cilantro (chopped)

1 bunch

jalapeño (seeded, minced)

2 pcs

Seasonings

lime (juiced)

4 pcs

salt

5 g

black pepper

2 g

Base

tostada shells (crispy)

8 pcs

Instructions

Prepare the seafood

Clean and prepare shrimp and scallops for the ceviche.

10 min

Chop vegetables

Dice tomatoes, cucumber, and mince jalapeños. Thinly slice red onion.

15 min

Remove jalapeño seeds for milder heat

Mix ceviche

Combine seafood with vegetables, lime juice, and seasonings. Mix well.

5 min

Ensure all seafood is fully covered by lime juice for proper 'cooking'

Marinate

Let the ceviche marinate in the refrigerator for the flavors to develop.

15 mintimer 15 min

Minimum 15 minutes, up to 2 hours for best flavor

Assemble tostadas

Spoon the ceviche mixture onto crispy tostada shells and serve immediately.

5 min

Serve immediately to maintain crispiness of tostadas

Original recipe

InstagramRecipe by @mariscoscallejeros01

Storage

Fridge: 1 days

Reheat: Not recommended - serve fresh

Best consumed immediately. Ceviche can be stored in fridge for up to 24 hours but texture may change.

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