Dinner · 30 min · mexican

Shrimp Ceviche Tostadas

A Mexican dinner built around shrimp and lime juice — on the table in 30 minutes. At 320 calories and 28g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Shrimp
• 3/4 cup Lime juice
• 8 Tostadas
• 1 Avocado
• 1/2 Red onion
• 1/4 cup Cilantro
• 1 Jalapeño

Steps

1. Peel, devein, and chop the shrimp into small, even pieces so the lime cures them uniformly.
2. Toss the shrimp with the lime juice and a teaspoon of salt in a glass bowl — avoid metal, which can react with the acid.
3. Refrigerate 20 minutes, stirring once, until every piece is opaque pink and firm.
4. Drain off most of the lime juice, leaving just a few spoonfuls.
5. Fold in the minced red onion, jalapeño, and cilantro.
6. Taste and add more salt until the flavors snap.
7. Pile the ceviche onto the crisp tostadas.
8. Top with avocado slices and serve cold right away.

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