If you are looking for a fresh and flavorful dish that bursts with tropical vibes and vibrant textures, then this Coconut Shrimp Ceviche Tostadas Recipe is an absolute must-try. Imagine crispy corn tostadas piled high with succulent poached shrimp tossed in a fragrant coconut sauce, accented with zingy lime zest, fiery chilies, and a delightful crunch from crispy shallots. It’s a perfect balance of creamy, tangy, spicy, and crunchy that will transport your taste buds straight to the coast with every bite.
Ingredients You’ll Need
These ingredients are straightforward but incredibly impactful in building the unique flavor and texture profile of our Coconut Shrimp Ceviche Tostadas Recipe. Each one plays its part, from the crispy corn tortillas that form the sturdy base to the aromatic ginger and chilies in the sauce that awaken your palate.
- Vegetable oil: Essential for frying both the tortillas and shallots to crispy perfection.
- 8 (6-inch) corn tortillas: The crunchy foundation that holds all the delicious toppings.
- 2 medium shallots, thinly sliced: When fried, these add an irresistible golden crunch with a subtle sweetness.
- 1 pound jumbo shrimp (21-25 count), peeled and deveined: The star protein, tender and just cooked through for perfect bite.
- 2 tablespoons unsalted butter: Adds richness and helps bring out the ginger and chili flavors in the coconut sauce.
- 1 teaspoon grated ginger: Provides a fresh, spicy zing that pairs beautifully with shrimp.
- 2 diced Thai birdseye chilies: Pack a punch of heat that elevates the ceviche’s brightness.
- ¾ cup coconut milk: Creamy and slightly sweet, it balances the heat and acidity perfectly.
- 1 teaspoon fish sauce: Adds umami depth and a subtle savory complexity.
- 1 medium green onion, thinly sliced: The whites go into the sauce for mild onion flavor; the greens garnish for freshness.
- 1 teaspoon freshly grated lime zest: Delivers a tangy aroma that brightens each mouthful.
How to Make Coconut Shrimp Ceviche Tostadas Recipe
Step 1: Prepare the Tostadas
Begin by heating vegetable oil in a cast iron or sauté pan until hot enough to fry. Test by dipping a tortilla corner into the oil; if it bubbles, you’re ready. Fry each tortilla on both sides until golden and crispy, about 1 minute per side. Drain on paper towels to keep them crisp and set aside. These tostadas provide the perfect crunchy texture that contrasts gorgeously with the creamy shrimp topping.
Step 2: Crisp the Shallots
Use the same oil from frying the tortillas and bring it back to medium heat. Add the thinly sliced shallots and fry, stirring occasionally, until they turn golden brown and crunchy, about 6 minutes. Remove and drain on paper towels. These crispy shallots can even be made a day in advance, adding incredible texture and a touch of caramelized sweetness to the tostadas.
Step 3: Poach the Shrimp
Bring a large pot of salted water to a rolling boil, then remove it from heat. Submerge the peeled and deveined shrimp, poaching just until they turn opaque and are cooked through—around 3 minutes. Drain and allow them to cool completely. Poaching is a gentle cooking method that keeps the shrimp juicy and tender, perfect for mixing into the ceviche.
Step 4: Prepare the Coconut Sauce
Heat a skillet over medium heat and melt the butter. Toss in the grated ginger and diced birdseye chilies, sautéing for about 30 seconds until fragrant. Stir in the creamy coconut milk and remove from heat to cool slightly. Once cooled, mix in fish sauce and the white parts of the green onion. This luscious sauce is the heart of our Coconut Shrimp Ceviche Tostadas Recipe, bringing layers of flavor that mingle beautifully with the shrimp.
Step 5: Combine and Chill
Chop the cooled shrimp into bite-sized pieces and fold gently into the coconut mixture. Cover and refrigerate for 15 to 30 minutes to allow the flavors to marry and chill nicely. Chilling helps the flavors deepen and gives the ceviche a refreshing coolness against the crunchy tostadas.
Step 6: Assemble and Serve
When ready to serve, spoon the chilled shrimp ceviche generously over each crispy tostada. Top with crispy shallots, the green parts of the sliced green onions, and a sprinkle of freshly grated lime zest. This final touch adds an aromatic lift and eye-catching color to your presentation.
How to Serve Coconut Shrimp Ceviche Tostadas Recipe
Garnishes
Fresh garnishes really take this dish next level. Beyond the crispy shallots and green onion greens, try adding fresh cilantro leaves or thin slices of avocado to add creaminess and brightness. A drizzle of extra lime juice or a sprinkle of toasted sesame seeds can also bring delightful little flavor surprises.
Side Dishes
Complement your Coconut Shrimp Ceviche Tostadas Recipe with light and fresh side dishes such as a simple mango salad, tangy pickled red onions, or a crunchy cucumber and jicama slaw. These sides keep the meal balanced and enhance the tropical, vibrant feel that makes this dish so special.
Creative Ways to Present
For a fun twist, serve the ceviche in small individual glasses with mini tostadas on the side for dipping. You might also use blue corn tortillas for a pop of color or layer with slices of fresh pineapple to amp up the island-inspired theme. Presenting the dish in a colorful, festive way elevates the whole experience, perfect for casual gatherings or a summer party.
Make Ahead and Storage
Storing Leftovers
You can store leftover ceviche in an airtight container in the refrigerator for up to 2 days. Keep the tostadas and crispy shallots separate to maintain their crunch. Just assemble fresh before serving for the best texture and flavor.
Freezing
This Coconut Shrimp Ceviche Tostadas Recipe is best enjoyed fresh, so freezing is not recommended. Freezing can alter the delicate texture of the shrimp and cause the tortillas to become soggy upon thawing.
Reheating
Because of the delicate nature of ceviche, reheating is not advised. However, if you want warm tostadas, gently reheat them in a dry skillet or oven before topping with the cold shrimp ceviche mixture for that perfect contrast.
FAQs
Can I use different types of shrimp for this recipe?
Absolutely! While jumbo shrimp works beautifully in this Coconut Shrimp Ceviche Tostadas Recipe, medium shrimp can be used as well. Just adjust the poaching time to ensure they don’t overcook and become rubbery.
Is it possible to make this dish spicy or mild?
Yes! The Thai birdseye chilies add heat, but you can reduce the quantity or substitute with milder peppers if you prefer less spice. Conversely, add extra chilies or a dash of hot sauce for an elevated kick.
Can I substitute coconut milk with something else?
You could try using regular cream or a coconut-flavored yogurt, but coconut milk gives this recipe its signature tropical creaminess and flavor. For the best results, stick with full-fat coconut milk.
How do I keep the tostadas from getting soggy?
Frying the tortillas until crisp and serving immediately after assembling helps maintain crunch. If storing leftovers, keep tostadas and shrimp ceviche separate, assembling just before eating.
Can I prepare parts of this ahead of time?
Yes! You can fry the tostadas and crisp the shallots up to a day ahead. The shrimp ceviche itself can be made a few hours in advance to let flavors meld. Just store everything properly and assemble right before serving.
Final Thoughts
This Coconut Shrimp Ceviche Tostadas Recipe is such a joyful celebration of fresh ingredients and bold flavors all layered with crunchy textures and creamy tropical goodness. It’s a dish that’s bound to impress family and friends while bringing a sunny, festive spirit to any occasion. I can’t wait for you to dive in and enjoy every vibrant bite!
Print
Coconut Shrimp Ceviche Tostadas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
This vibrant Coconut Shrimp Ceviche Tostadas recipe combines crispy fried corn tortillas topped with a refreshing, creamy coconut shrimp ceviche. Featuring poached shrimp bathed in a fragrant coconut milk sauce with Thai chilies and ginger, crowned with crispy shallots and fresh lime zest, this dish offers a perfect balance of textures and tropical flavors, ideal for a light and flavorful appetizer or meal in just 30 minutes.
Ingredients
For the Fried Tostadas:
- Vegetable oil, as needed for frying
- 8 (6-inch) corn tortillas
For the Crispy Shallots:
- 2 medium shallots, thinly sliced
For the Poached Shrimp:
- 1 pound jumbo (21–25 count) shrimp, peeled and deveined, tails removed
- Salted water for poaching
For the Coconut Sauce:
- 2 tablespoons unsalted butter
- 1 teaspoon grated ginger
- 2 diced Thai birdseye chilies
- ¾ cup coconut milk
- 1 teaspoon fish sauce
- 1 medium green onion, thinly sliced (whites and greens separated)
- 1 teaspoon freshly grated lime zest
Instructions
- Prepare the Tostadas: Fill a large cast iron or sauté pan with vegetable oil until it reaches ½-inch deep and heat it until shimmering. Test the heat by dipping a corner of a tortilla; it should bubble immediately.
- Fry the Tortillas: One at a time, fry each corn tortilla for about 1 minute per side or until golden and crispy. Remove and drain on paper towels. Repeat until all tortillas are fried.
- Crisp the Shallots: Reduce the heat of the frying oil to medium. Add the thinly sliced shallots and fry while stirring occasionally until golden brown and crispy, about 6 minutes. Remove and drain on paper towels. These can be made a day ahead if desired.
- Poach the Shrimp: Bring a large pot of salted water to a boil. Remove from heat and add the shrimp. Let them poach in the hot water until they turn opaque and are just cooked through, about 3 minutes. Drain and cool completely, about 10 minutes.
- Prepare the Coconut Sauce: Heat a large skillet over medium heat and melt the butter. Add grated ginger and diced Thai chilies, sautéing until fragrant, about 30 seconds.
- Add Coconut Milk and Seasonings: Stir in the coconut milk and remove the skillet from the heat. Let the mixture cool, then stir in fish sauce and the white parts of the sliced green onion.
- Combine Shrimp and Sauce: Chop the cooled shrimp and fold them into the coconut sauce mixture. Cover and refrigerate until chilled, about 15 to 30 minutes.
- Assemble the Tostadas: Spoon the chilled shrimp ceviche onto the crispy tostadas. Top each with crispy shallots, the green parts of the sliced green onion, and freshly grated lime zest.
- Serve: Serve immediately to enjoy the contrast of crispy tostadas with the creamy, tangy shrimp ceviche topping.
Notes
- For extra heat, adjust the amount of Thai birdseye chilies or leave some seeds in.
- Crispy shallots can be made up to a day ahead and stored in an airtight container to maintain crunch.
- If shrimp is unavailable, cooked and chilled white fish can be used as a substitute.
- Use fresh lime zest for the best citrus aroma and flavor.
- Ensure shrimp is fully cooled before combining with coconut sauce to keep the mixture fresh and safe.
