Shrimp "Ceviche" Tostadas

Photo: Alex Farnum

Sunset reader Robin Martinez, of Bend, Oregon, gave us this recipe for a cheater's version of ceviche, made by mixing cooked shrimp with a lime dressing. She serves it on tostada shells, but it would also work as a dip, with chips served on the side.

Yield: Serves 4 (serving size: 2 tostadas)
Total:
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 41%
  • Protein: 30g
  • Fat: 17g
  • Saturated fat: 5.6g
  • Carbohydrate: 26g
  • Fiber: 5g
  • Sodium: 632mg
  • Cholesterol: 244mg

Ingredients

  • 1 pound cooked medium (36 to 42 per lb.) shrimp, cut in half lengthwise
  • 1 medium tomato, chopped
  • 1 avocado, chopped
  • 1 serrano chile, halved, seeded, and sliced
  • 1/2 English cucumber, peeled and chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon dried oregano
  • Juice of 1 lime
  • 8 tostada shells
  • 1/2 cup crumbled feta cheese

Preparation

  1. 1. Mix together everything except tostada shells and cheese in a medium bowl. Let mixture marinate 10 minutes.
  2. 2. Spoon shrimp mixture onto center of shells, dividing evenly. Sprinkle with cheese.
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