- Share + savor
I have a cookbook! - Buy Now
Coconut Shrimp Ceviche Tostadas
jump toRECIPE
This isn’t a ceviche in the traditional sense, as the shrimp is poached in water beforehand and chopped before it’s tossed in the citrusy lime and coconut mixture. Because the mixture doesn’t have as much acid as a typical ceviche, cooking it first provides the best texture. Serve on top of tostada rounds or with corn tortilla chips for scooping.
Coconut Shrimp Ceviche Tostadas
Table of contents
Key Ingredients in This Recipe
- Shrimp – Gently poaching the shrimp in water and letting them cool before tossing them in the coconut mixture gives them the perfect, plump texture. Because I cook the shrimp in this recipe, frozen shrimp works perfectly.
- Coconut milk – Coconut milk is the shredded flesh of coconuts pureed with water. Shake your can of coconut milk before using so any separated bits can emulsify again.
- Lime juice – Acidic lime juice helps to add flavor and contrasts with the creamy, rich coconut milk.
- Ginger – Peel away the skin of the ginger with a spoon, as it helps to navigate the uneven texture. The freshly grated ginger quickly gives depth of flavor to the simple coconut mixture.
- Thai chilies – Thai chilies are small, pointy peppers that add a fruity flavor and intense heat to dishes like this. They rate between 50,000 and 100,000 Scoville units. They can sometimes be hard to find so I buy them in bulk from my local Asian market and store them in a resealable bag in the freezer.
- Corn tortilla – Corn tortillas are fried until crispy and golden brown for tostada shells. They act as the base for the coconut shrimp mixture.
How to Make Coconut Shrimp Ceviche Tostadas
Step 1: Fry the tortillas.
Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ½-inch (1.3cm) up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
Step 2: Fry shallots.
Return the oil used to fry the tortillas to medium heat. Add the shallots to the pan and fry, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes. Remove to a paper towel lined plate to drain. The shallots can be made up to a day ahead of time.
Step 3: Poach shrimp.
Bring a large pot of salted water to a boil over high heat. Once boiling, remove from the heat, add the shrimp and poach until the shrimp are opaque and just cooked through, about 3 minutes. Drain the shrimp and set aside to cool completely, about 10 minutes.
Step 4: Make the coconut sauce.
Heat a large skillet over medium heat. Add the butter and let it melt. Then add the ginger and chilies, sautéing until fragrant, about 30 seconds. Stir in the coconut milk. Remove from heat and let cool. Stir in the fish sauce and the whites of the green onion.
Step 5: Chop the shrimp and add to the coconut sauce.
Chop the shrimp and add to the coconut mixture, stirring to combine. Cover and refrigerate until chilled, about 15 to 30 minutes.
Step 6: Assemble and serve.
Spoon the shrimp mixture over the tostadas, top with the crispy shallots, the remaining green onion and lime zest. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- Rather than making homemade tostadas, the coconut shrimp mixture can also be served with tortilla chips or over crispy rice.
How to store leftovers
- Leftover shrimp ceviche can be stored refrigerated in an airtight container for up to 1 day.
- If you can’t find Thai chilies at the store, I recommend substituting serrano peppers.
Other Recipes to Try
If you enjoy this coconut shrimp ceviche tostada recipe, give these a try:
Coconut Shrimp Ceviche Tostadas
Rate this Recipe
Ingredients:
- Vegetable oil, as needed, for frying
- 8 (6-inch) corn tortillas
- 2 medium shallots, thinly sliced
- 1 pound jumbo (21-25 count) shrimp, peeled and deveined, tails removed
- 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:
- Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ½-inch (1.3cm) up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
- Return the oil used to fry the tortillas to medium heat. Add the shallots to the pan and fry, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes. Remove to a paper towel lined plate to drain. The shallots can be made up to a day ahead of time.
- Bring a large pot of salted water to a boil over high heat. Once boiling, remove from the heat, add the shrimp and poach until the shrimp are opaque and just cooked through, about 3 minutes. Drain the shrimp and set aside to cool completely, about 10 minutes.
- Heat a large skillet over medium heat. Add the butter and let it melt. Add the ginger and chilies, sautéing until fragrant, about 30 seconds. Stir in the coconut milk. Remove from heat and let cool.
- Stir in the fish sauce and the whites of the green onion.
- Chop the shrimp and add to the coconut mixture, stirring to combine. Cover and refrigerate until chilled, about 15 to 30 minutes.
- Spoon the shrimp mixture over the tostadas, top with the crispy shallots, the remaining green onion and lime zest. Serve immediately.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
So easy and perfect for any season. I love these!