Shrimp 'Ceviche' Tostadas

Makes 12
Prep 20 m
Chill 30 m
Bake 12 - 13 m




  1. 1 of 3 Heat oven to 425 degrees F. Spread tortillas onto 2 large baking sheets and coat lightly with nonstick cooking spray. Sprinkle with salt if desired. Bake at 425 degrees F for 12 minutes, flipping halfway, until lightly browned and crisp. Let cool.
  2. 2 of 3 Fill a medium-size saucepan with enough water to cover shrimp; bring to a boil. Add 2 tablespoons of the lime juice. Add shrimp and cook for 1 minute. Drain and cool slightly.
  3. 3 of 3 Chop shrimp into 1/2-inch pieces. Place in large bowl and add pineapple, tomato, remaining lime juice, jalapenos, oil, hot pepper sauce and salt. Refrigerate at least 30 minutes.

To assemble:

  1. 1 of 1 Spread tostadas on one or two serving platters. Top each with a scant 1/4-cup shrimp mixture. Makes 12 tostadas.
Nutrition Information for Shrimp 'Ceviche' Tostadas
Servings Per Recipe: 12
Per Serving: 81 mg chol., 0 g sat. fat, 156 mg sodium, 2 g fiber, 2 g Fat, total, 13 g carb., 10 g pro., 117 kcal cal.
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Printed from 07/20/2019