Shrimp Ceviche Tostadas with Avocado Crema

Ceviche de Camarónes is a light and refreshing classic Mexican seafood dish that will feed a crowd. This shrimp ceviche recipe is served on tostada shells with a creamy, spicy, and flavorful avocado crema. It is the perfect no-cook meal.

Ingredients

• 2.5 pounds medium raw shrimp, peeled and deveined
• 6 limes, juiced
• 4 lemons, juiced
• 4 vine-ripened tomatoes, seeded and chopped
• 1 small red or white onion, chopped
• 2 serrano peppers, finely chopped
• 1 cucumber, peeled, seeded, and chopped
• handful cilantro, chopped, plus several sprigs for garnish
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 20 tostada shells
• 1/3 cup pumpkin seeds, pepitas, toasted (optional)

• 2 ripe avocados, pitted and peeled
• 2 cloves garlic
• handful cilantro
• 2 jalapeños, stemmed
• 1 cup crema Mexicana or sour cream
• 1 teaspoon Kosher salt

Directions

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 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 together overnight.
3. Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
4. Spread each tostada shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro, if using.