Tostadas de Camaron Prawn Tostada
How to make Mexican Tostadas de Camaron. This easy homemade Prawn Ceviche Tostada recipe is garnished with queso, avocado and lime.
Servings: 6
Calories: 659kcal
Equipment
- French knife
- Mixing bowls
- measuring cups
- measuring spoons
- saucepan
Ingredients
- 1 lb Fresh Shrimp peeled, deveined, halved lengthwise
- 3/4 cup Lime Juice
- 1.5 lb Roma Plum Tomatoes diced
- 1/2 English Cucumber peeled and diced
- 1/4 cup Red Onion sliced
- 1/4 cup Cilantro chopped
- 1 Jalapeno Pepper sliced into rings
Seasoning
- 1 Limes juiced
- 3/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
Assembly
- 6 Tostadas
- 1 Avocado sliced
- 1/2 cup Crumbled Queso or Feta Cheese
Instructions
- Set up a large bowl of ice and water. In a medium saucepan, bring water to boil over high heat. Add 0.5 pounds of the shrimp and cook until they turn pink, 3-4 minutes. Use a slotted spoon to transfer the shrimp to the ice bath to stop them from cooking.
- In a medium bowl, combine the remaining shrimp and lime juice, making sure all of the shrimp are submerged. Cover the bowl with plastic wrap and place in the fridge. Let the shrimp marinate in the lime juice until they are pink in colour, 15-20 minutes. Drain the shrimp.
- In a large bowl, toss together the tomatoes, cucumber, red onion, cilantro, and sliced Jalapeno. Fold in the lime-marinated shrimp and the parboiled shrimp.
- In a small bowl, whisk together the lime juice, kosher salt, garlic salt and black pepper. Pour the seasoning over the ceviche and toss to combine.
- Top each tostada with 1 cup of the ceviche. Top the ceviche with slices of avocado and crumbled cheese. Serve with lime wedges and hot sauce.
Nutrition
Calories: 659kcal | Carbohydrates: 69.8g | Protein: 27.7g | Fat: 30.8g | Saturated Fat: 6.2g | Cholesterol: 170mg | Sodium: 974mg | Potassium: 656mg | Fiber: 9.1g | Sugar: 4.9g | Calcium: 256mg | Iron: 2mg
