Coastal Shrimp Ceviche with Tostado and Avocado

Name: Coastal Shrimp Ceviche with Tostado and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ecuadorian
Ingredients: 1 pound shrimp (peeled and deveined); 0.5 cup fresh lime juice; 0.5 cup fresh orange juice; 0.5 red onion (medium, thinly sliced); 0.25 cup ketchup; 1 tablespoon yellow mustard; 0.25 cup fresh cilantro (chopped, plus more for garnish); 0.25 cup cold water; 0.5 green bell pepper (finely diced); 1 Roma tomato (small, finely diced); 0.5 teaspoon salt; 1 avocado (large, sliced); 1 cup maiz tostado (for serving)

A vibrant and tangy Ecuadorian-style shrimp ceviche that’s quick to prepare, boasting succulent shrimp, fresh vegetables, and a zesty citrus marinade, served with crunchy toasted corn and creamy avocado.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: Ecuadorian
Difficulty: Easy
Cost: $4.92/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
Soy-Free
Low-Saturated-Fat
Low-Calorie

Ingredients

1 pound shrimp (peeled and deveined)
0.5 cup fresh lime juice
0.5 cup fresh orange juice
0.5 red onion (medium, thinly sliced)
0.25 cup ketchup
1 tablespoon yellow mustard
0.25 cup fresh cilantro (chopped, plus more for garnish)
0.25 cup cold water
0.5 green bell pepper (finely diced)
1 Roma tomato (small, finely diced)
0.5 teaspoon salt
1 avocado (large, sliced)
1 cup maiz tostado (for serving)

Instructions

Bring a small pot of salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes, until pink and opaque. Immediately drain and plunge into ice water to stop cooking. Once cool, drain thoroughly.
In a large bowl, combine the cooked shrimp, fresh lime juice, fresh orange juice, thinly sliced red onion, ketchup, yellow mustard, 1/4 cup chopped fresh cilantro, cold water, finely diced green bell pepper, and finely diced Roma tomato.
Gently mix everything together. Season with salt and black pepper to taste. Let the ceviche marinate at room temperature for 10-15 minutes for the flavors to meld.
While ceviche marinates, slice the large avocado.
Serve the shrimp ceviche in individual bowls. Arrange sliced avocado alongside and sprinkle with maiz tostado for crunch. Garnish with additional fresh cilantro if desired.

Notes

Ensure your shrimp is properly cooled before adding to the marinade to prevent overcooking. For an extra kick, add a dash of hot sauce or finely minced habanero pepper to the marinade.

Nutrition (per serving)

Calories: 398
Protein: 25.7 g
Carbohydrates: 40.6 g
Fat: 16.2 g
Fiber: 6.7 g
Sodium: 967 mg
Saturated Fat: 2 g
Sugar: 9.7 g
Cholesterol: 160 mg