Shrimp 'Ceviche' Tostadas

Shrimp 'Ceviche' Tostadas
Servings: 12 Prep 20 mins Chill 30 mins Bake 425°F 12 mins to 13 mins


  • 1 package corn tortillas (12 per package)
  • 1 1/2 pound medium shrimp
  • 2 cans (8 ounces)rushed pineapple, drained
  • 1 small tomato, seeded and diced
  • 1/4 tablespoon fresh lime juice (from 2 limes)
  • 2 jalapeno chiles, stemmed, sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt

Make It

1. 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. 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. 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:

4. Spread tostadas on one or two serving platters. Top each with a scant 1/4-cup shrimp mixture. Makes 12 tostadas.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 117, Fat, total (g): 2, chol. (mg): 81, sat. fat (g): , carb. (g): 13, fiber (g): 2, pro. (g): 10, sodium (mg): 156, Percent Daily Values are based on a 2,000 calorie diet.