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


Ingredient Checklist


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.

Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; 17 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 7 g monounsaturated fat; 95 mg cholesterol; 739 mg sodium. 826 mg potassium; 28 g carbohydrates; 8 g fiber; 8 g sugar; 17 g protein; 0 g trans fatty acid; 1166 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 105 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 2 mg iron;

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What do I use if I am allergic to shellfish?