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Tostaditas de Ceviche de Camarón

Shrimp Ceviche Tostaditas

Chef Adriana Martin
Shrimp ceviche tostaditas, made with cooked shrimps, purple onion, serrano peppers, cilantro, lime juice and spices. Served on a sturdy low calorie corn chip and garnished with avocado slices.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican Cuisine
Servings 10 servings
Calories 93 kcal


  • 1 pound cooked, peeled and deveined shrimps medium size
  • 5 limes
  • 1/2 purple onion chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon sazon latino with cumin and oregano
  • 1 serrano pepper sliced thinly
  • 1 small bunch of cilantro
  • 1 avocado


  • Clean the shrimps and remove the tails. Pace them in a mixing bowl and add the lime juice. Then season with the spices, add the chopped onion, the serrano peppers and the fresh cilantro. Mix well.
  • Keep refrigerated until ready to serve. The serving suggestion includes low calorie and sturdy corn crisps that serve as the base for this bite. Garnish the tostaditas with avocado slices.
  • Pair the shrimp ceviche tostaditas with Michelob ULTRA, The Superior Light Beer.



Calories: 93kcalCarbohydrates: 6gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 114mgSodium: 472mgPotassium: 193mgFiber: 3gSugar: 1gVitamin A: 81IUVitamin C: 14mgCalcium: 95mgIron: 2mg
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