Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a light Mexican entree, try this homemade shrimp ceviche recipe! These colorful ceviche tostadas are full of flavor and offer a healthy mix of protein, fat, and fiber.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
35 mins
chill:
2 hrs
total:
2 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.

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  • Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.

  • In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.

  • To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**

Toast tostada shells, if necessary.

Nutrition Facts

316 calories; fat 17g; cholesterol 95mg; saturated fat 3g; carbohydrates 28g; mono fat 7g; poly fat 5g; insoluble fiber 8g; sugars 8g; protein 17g; vitamin a 1166.2IU; vitamin c 62mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.6mg; vitamin b6 0.4mg; folate 104.8mcg; vitamin b12 0.9mcg; sodium 739mg; potassium 826mg; calcium 121.2mg; iron 2.3mg.
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