Mango Avocado Shrimp "Ceviche" + Crunchy Tostadas

By • June 6, 2014 4 Comments

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Author Notes: The result of one of the few truly HOT days in San Francisco, I knew by 10am that I needed to come up with something chilled to eat for dinner and that preferably that something would include shrimp. This recipe is best when thrown together ahead of time and left for the flavors to become more friendly in the fridge for a few hours while you're outside enjoying some sunshine. I hope you enjoy!byb


Makes 1 quart

The "Ceviche"

  • 1 pound raw wild-caught shrimp, practically any size will do
  • 1 mango
  • 1 jalapeno
  • 4 limes, juiced
  • 1/2 white onion
  • 1 avocado
  • 1 clove garlic
  • 1/2 cup cilantro
  • salt & pepper
  • 1 teaspoon honey
  1. Dice up the mango, jalapeno, avocado and onion. Mince the garlic, chop the cilantro and mix all together with the lime juice, honey and salt and pepper.
  2. Peel and devein the shrimp while bringing a salted pot of water to boil.
  3. Once water is boiling, add shrimp and cook until pink, approximately 3 minutes.
  4. Remove shrimp from boiling water and immediately shock in bowl of ice water to stop cooking.
  5. Roughly chop shrimp and mix in with all other ingredients.
  6. Place ceviche in covered container into the fridge for at least 2 hours.

To serve

  • 6 corn tortillas
  • 3 tablespoons sour cream or mayonnaise
  • Vegetable or canola oil for frying
  1. Heat a half inch or so of cooking oil over medium high heat.
  2. Once oil is hot, add one tortilla at a time and fry until crispy, about 1 minute per side.
  3. To serve, spread each cooled crispy tortilla with a 1/2 tbs or so of sour cream or mayonnaise and top with desired amount of ceviche and share with friends or family. I'd recommend one for a snack and two for a meal!

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