Shrimp Ceviche Tosdada

Ceviche is the perfect summer dish. This could be made as an appetizer or could be eaten as a main dish — whatever you’d like. I like to eat it straight but, if you want something “heartier” for your meal, you could make it into a tostada by simply heating up a corn tortilla on the grill and throwing the ceviche on top with some shredded lettuce. Either way, it’s a great light and refreshing dish!

Makes 4 servings 

Per serving (just ceviche): 220 calories, 6g fat, 10g carbs, 2g fiber, 31g protein (8g net carbs)

Per serving (with corn tortilla): 285 calories, 6.5g fat, 23g carbs, 3g fiber, 32g protein (20g Net Carbs)

Shrimp Ceviche     Shrimp Ceviche Tostada


  • 1lb cooked shrimp, chopped into small pieces (less than 1/2″)
  • Juice of 4 limes
  • 1/3 cup diced red onion
  • 1-2 medium tomatos, seeded and diced
  • half a jalapeno, diced as fine as possible
  • 1/2 cup fresh chopped cilantro
  • 1/2 an avocado, chopped
  • salt to taste


  1. If making a tostada, preheat oven to 400 degrees. *Lightly* spray your tortilla with pam on each side (this keeps them from tasting dry — if you don’t mind them dry, skip this step). Bake your tortilla for 3-5 minutes each side.
  2. In a large bowl, combine all of the ingredients except the avocado. You’ll want to add the avocado right before eating/serving.
  3. Marinate the ingredients for at least 30 minutes. The longer the better — I usually marinate it for about 2 hours but it will still be delicious if you eat it immediately.
  4. When you’re ready to serve, cut up the avocado into small pieces and mix in with other ingredients.
  5. Enjoy!

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