Shrimp Mango Ceviche Tostadas

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

Prep Time
Cook Time

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

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


Step 3: Serve

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