Ceviche is a delightful appetizer anytime of the day or night. But top a bunch of tortilla chips with the delectable shellfish mixture, and you have a dinner that's lip-smacking good!
Ceviche is one of those restaurant appetizers that's great during the hot summer months because it's a cold, refreshing way to start any meal. But if you adore shellfish as I do, it seems a waste to use a wonderful shellfish such as shrimp for an appetizer. I much prefer to eat my shellfish for a main course. So, when Sunset magazine suggested taking that same appetizer and spooning it over taco chips to make an entree, I was over the moon. Now I could finally finish off the ceviche rather than leaving half of it in the cup so as to no spoil my dinner and you can too.
Shrimp "ceviche" tostadas
- 1 pound cooked shrimp
- 2 heirloom tomatoes, chopped
- 1 avocado, peeled and chopped
- 1 Japanese cucumber, chopped
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 (12 ounce) bag of tortilla chips
- 1/2 cup feta cheese, crumbled
- Toss together the shrimp, tomatoes, avocado, cucumber, onion, cilantro, lime juice, salt and pepper in a large bowl and let marinate for at least 10 minutes.
- Pile 10 to 15 tortilla chips on each plate. Spoon the shrimp mixture over the chips, sprinkle with feta cheese and serve.
Other shrimp recipes
Cashew and dill shrimp salad
White bean and shrimp salad