Shrimp Ceviche Tostada


Makes 20 Tostadas

40 oz. Raw Shrimp, tail off, peeled, deveined
Juice of 6 Limes
Juice of 4 Lemons
4 Medium Tomatoes, seeded and chopped
1 Small Red Onion, chopped
2 Serrano Peppers, finely chopped
1 Cucumber, peeled, seeded, and chopped
Handful of Cilantro, chopped
1 tsp. Salt
1/4 tsp. Ground Black Pepper
20 Tostada Shells
1/3 cup Pumpkin Seeds (Pepitas), toasted

Avocado Crema
2 Ripe Avocados, pitted and peeled
2 Cloves Garlic
Handful Cilantro
2 Jalapenos, stemmed
1 Cup Crema Mexicana or Sour Cream
1 tsp. Kosher Salt


1. Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.

2. Toss prepared shrimp with juices with the remaining ingredients (except the tostada shells and pepitas) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse overnight.

3. In a blender, place the avocado, garlic, cilantro, jalapeno, crema and salt. Blend until creamy.

4. Spread each shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro.