If you love vibrant flavors that strike the perfect balance between creamy, crunchy, and tangy, you are going to adore this Coconut Shrimp Ceviche Tostadas Recipe. It is a delightful fusion of tropical coconut-infused shrimp ceviche nestled on crispy corn tostadas, crowned with golden shallots and zesty lime. Each bite bursts with freshness and a hint of spice, making it an irresistible dish for warm evenings or anytime you want to transport your taste buds to a sunny beachside escape.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect harmony of texture and taste. From the crunchy corn tortillas to the silky coconut milk and fiery Thai chilies, these simple components come together brilliantly to make a flavorful and colorful dish.
- Vegetable oil: Essential for perfectly frying the tortillas and shallots to achieve that amazing crispiness.
- Corn tortillas (8, 6-inch): The crunchy base that holds all the delicious ceviche components.
- Shallots (2 medium, thinly sliced): When fried, they add a sweet and crispy texture that’s pure magic.
- Jumbo shrimp (1 pound, peeled and deveined): The star protein that is tender and juicy when poached to perfection.
- Unsalted butter (2 tablespoons): Adds richness to the coconut sauce without overpowering the delicate flavors.
- Grated ginger (1 teaspoon): Brings a fresh, peppery warmth that complements the shrimp beautifully.
- Thai birdseye chilies (2, diced): Provides an exciting kick of heat to brighten the dish.
- Coconut milk (¾ cup): Gives the ceviche a luscious creaminess and tropical flair.
- Fish sauce (1 teaspoon): Adds umami depth, intensifying the shrimp’s natural sweetness.
- Green onion (1 medium, sliced, whites and greens separated): Whites blend in the sauce for mellow flavor; greens garnish for fresh color.
- Fresh lime zest (1 teaspoon): Finishes the dish with a fragrant, citrusy zing that wakes up every element.
How to Make Coconut Shrimp Ceviche Tostadas Recipe
Step 1: Prepare the Tostadas
Heat vegetable oil in a pan to the perfect temperature—about ½-inch deep—ready for frying. When the oil is hot enough, frying the corn tortillas until they are gorgeous and crispy on both sides will give your tostadas the satisfying crunch that forms the essential foundation of this dish.
Step 2: Crisp the Shallots
Using the same oil, gently fry the thinly sliced shallots until they turn a beautiful golden brown. These crispy shallots provide that unforgettable sweet crunch, adding richness and texture to contrast the creamy shrimp ceviche.
Step 3: Poach the Shrimp
Poach the shrimp in salted boiling water for just a few minutes until they are tender and opaque. This technique keeps the shrimp juicy and preserves their natural flavor, making them the perfect centerpiece to the coconut sauce.
Step 4: Prepare the Coconut Sauce
Sauté aromatic ginger and fiery Thai chilies in butter to release their fragrance. Then, stir in the coconut milk and fish sauce off the heat to blend a creamy, spicy sauce that perfectly envelops the shrimp, balancing richness and heat.
Step 5: Combine and Chill
Mix the cooled, chopped shrimp with the coconut sauce and green onion whites. Letting this mixture chill for 15 to 30 minutes not only melds the flavors but also enhances the refreshing bite that ceviche is known for.
Step 6: Assemble
Spoon generous portions of the vibrant shrimp ceviche over each crispy tostada. Top with crispy shallots, green onion greens, and a sprinkle of lime zest for brightness that lifts the entire dish to extraordinary.
How to Serve Coconut Shrimp Ceviche Tostadas Recipe
Garnishes
Fresh garnishes elevate this dish beautifully. The crispy shallots add crunch and sweetness, while sliced green onions bring freshness and a pop of color. Don’t skip the lime zest—it’s the finishing touch that brightens the flavors and adds a citrus aroma that’s unforgettable.
Side Dishes
Pair these tostadas with light and refreshing sides such as a crisp green salad or a tangy mango salsa to complement the tropical notes of the shrimp ceviche. A cold, crisp white wine or sparkling lime agua fresca would also be fantastic partners to this dish.
Creative Ways to Present
If you want to impress guests, serve the Coconut Shrimp Ceviche Tostadas Recipe on a vibrant platter with small bowls of extra garnishes and lime wedges. Alternatively, create a ceviche bar where everyone can build their own tostadas with a variety of toppings like avocado slices, diced tomatoes, or cilantro for a fun and interactive meal.
Make Ahead and Storage
Storing Leftovers
Any leftover coconut shrimp ceviche should be stored in an airtight container in the refrigerator and consumed within 1 to 2 days for the best freshness. The tostadas are best kept separate to prevent sogginess.
Freezing
This recipe doesn’t freeze well due to the fresh, delicate nature of the ceviche and the crispy tostadas. To keep textures intact, it’s best enjoyed fresh or stored for short-term refrigeration only.
Reheating
Since this dish is served cold or at room temperature, reheating is not recommended. If you want warm tostadas, briefly re-fry or toast them before adding the chilled shrimp ceviche on top.
FAQs
Can I use frozen shrimp for the Coconut Shrimp Ceviche Tostadas Recipe?
Yes, frozen shrimp works just fine as long as it is fully thawed and patted dry before poaching. Fresh shrimp can provide slightly better texture, but thawed frozen shrimp is a convenient and delicious option.
How spicy is this recipe?
The Thai birdseye chilies add a noticeable heat that brightens the dish without overwhelming the flavors. If you prefer milder food, reduce the number of chilies or remove the seeds before chopping.
What can I substitute for fish sauce if I’m vegetarian?
You can substitute fish sauce with soy sauce or a vegan “fish” sauce alternative made from seaweed or mushrooms. This will help maintain the umami depth without using animal products.
Can I make the coconut sauce ahead of time?
Absolutely! Making the coconut sauce in advance allows the flavors to deepen. Just store it in the refrigerator before combining with the shrimp and assembling your tostadas.
What’s the best way to re-crisp leftover tostadas?
To re-crisp leftover tostadas, pop them in a preheated oven at 350°F (175°C) for a few minutes or toast them quickly in a dry skillet until they regain their crunch.
Final Thoughts
The Coconut Shrimp Ceviche Tostadas Recipe is one of those dishes that feels like a celebration in every bite — refreshingly bright, satisfyingly crunchy, and luxuriously creamy all at once. It’s a wonderful way to bring a taste of the tropics right to your table, whether for a casual lunch or a festive gathering. I hope you enjoy making and sharing this recipe as much as I do!
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Coconut Shrimp Ceviche Tostadas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Coconut Shrimp Ceviche Tostadas recipe combines crispy fried corn tortillas topped with tender poached shrimp in a fragrant coconut milk sauce, accented by ginger, birdseye chilies, and a touch of lime zest. Finished with crunchy fried shallots and fresh green onions, these tostadas offer a vibrant, flavorful appetizer or light meal perfect for seafood lovers seeking a tropical twist.
Ingredients
Fried Tostadas and Shallots
- Vegetable oil, as needed, for frying
- 8 (6-inch) corn tortillas
- 2 medium shallots, thinly sliced
Shrimp and Poaching
- 1 pound jumbo (21–25 count) shrimp, peeled and deveined, tails removed
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 (greens and whites divided)
- 1 teaspoon freshly grated lime zest
Instructions
- Prepare the Tostadas: Fill a large cast iron or sauté pan with vegetable oil to a depth of ½-inch and heat until hot enough that a corner of a tortilla bubbles when added. Fry each tortilla one at a time until crispy and golden, about 1 minute per side. Drain on paper towels.
- Crisp the Shallots: Lower the heat to medium. Using the same oil, fry the thinly sliced shallots, stirring occasionally, until golden brown and crispy, about 6 minutes. Drain on paper towels and set aside. These can be prepared a day ahead.
- Poach the Shrimp: Bring a large pot of salted water to a boil, then remove from heat. Add shrimp and poach until opaque and just cooked through, about 3 minutes. Drain and cool completely, approximately 10 minutes.
- Prepare the Coconut Sauce: Heat a skillet over medium heat, melt butter, then sauté grated ginger and diced birdseye chilies until fragrant, about 30 seconds. Stir in coconut milk and remove from heat to cool. After cooling, mix in fish sauce and the white parts of the sliced green onion.
- Combine and Chill: Chop the cooled shrimp and add them to the coconut mixture, stirring to combine. Cover and refrigerate for 15 to 30 minutes to chill and allow flavors to meld.
- Assemble and Serve: Spoon the shrimp ceviche over each fried tostada, topping with crispy fried shallots, the green parts of the green onion, and freshly grated lime zest. Serve immediately to enjoy the contrast of textures and fresh flavors.
Notes
- For best results, use fresh jumbo shrimp peeled and deveined with tails removed.
- The crispy shallots can be made a day in advance and stored in an airtight container.
- Adjust the amount of birdseye chilies to your preferred heat level.
- Use corn tortillas labeled for frying to ensure crispness and proper texture.
- Serve immediately after assembling to maintain the tostadas’ crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
