Shrimp Mango Ceviche Tostadas

Refreshing and light, these tasty ceviche tostadas can be served for lunch, a light dinner, an appetizer or snack.

Featured in Flexitarian
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  • Ingredients & Instructions



  • 12

    Mission Tostadas with Tajin
  • 1

    lb peeled, deveined, high-quality shrimp (41-50 count), tail removed
  • 1 ¼

    cups freshly squeezed lime juice (approx), divided
  • 1

    tsp sea salt, divided
  • 1

    cup diced mango or pineapple
  • 1

    cup diced cucumber
  • ½

    cup diced red onion
  • 1

    jalepeno pepper, seeded and diced
  • ¼

    cup finely chopped fresh cilantro
  • 1

    tbsp Tajin seasoning
  • 1

    lime, wedges


Recipe video preview Play button
  • Step 1: Chop Shrimp

    In 1 1/2-quart glass or stainless-steel bowl, combine shrimp, 1 cup lime juice and 1/2 tsp salt (add more lime juice, if needed, to cover shrimp and allow it to float freely; this will ensure that the shrimp “cooks” evenly throughout). Cover and refrigerate for 3 to 3 1/2 hours or until shrimp becomes opaque right through to center and slightly firm. Drain in colander.

  • Step 2: Stir

    2. Stir together mango, cucumber, red onion, jalapeño, cilantro, remaining 1/4 cup lime juice and salt; toss with shrimp.

  • Step 3: Serve

    3. Spoon ceviche over tostadas. Sprinkle with tajin seasoning. Serve with lime wedges.

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