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Coconut Shrimp Ceviche Tostadas
Poached shrimp are tossed in a coconut sauce and served over crispy tostadas with fried shallots and lime zest.
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This bright and refreshing twist on ceviche combines plump poached shrimp with creamy coconut milk, fresh lime juice, and a kick of Thai chili heat—all served over crispy homemade tostadas. It’s a tropical, flavor-packed appetizer that balances rich, tangy, and spicy notes in every bite. If you enjoy this recipe, try my tuna tostadas, ceviche tostadas, or crispy rice with spicy shrimp salad next!
Why You’ll Love This Recipe
- Tropical twist – coconut milk adds richness that balances the citrus and heat.
- Crisp and creamy – crunchy tostadas meet cool, velvety shrimp salad.
- Quick and versatile – ready in 30 minutes and perfect as an appetizer or light meal.
- Crowd-pleasing – great for warm-weather gatherings, beach parties, or dinner al fresco.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
To keep your tostadas crisp, assemble them just before serving. If you’re entertaining, set out the shrimp mixture and tostadas separately so guests can build their own right before eating.
Swaps & Substitutions
- Shrimp: Substitute cooked crab, scallops, or even poached white fish for a twist.
- Thai Chilies: Use serrano or jalapeño peppers for less heat.
- Tostadas: Skip frying and use store-bought tostada shells or serve with tortilla chips.
- Coconut Milk: For a lighter version, use “lite” coconut milk.
- Fish Sauce: Add soy sauce or tamari for a milder umami note.
How to Make Coconut Shrimp Ceviche Tostadas (Step-by-Step)
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. 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.
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.
How to Serve Coconut Shrimp Ceviche Tostadas
- Serve chilled over tostadas, topped with crispy shallots, lime zest, and extra green onions.
- Pair with margaritas, cold beer, or sparkling water with lime for a refreshing combo.
- For a party platter, offer mini tostadas or serve as a dip with tortilla chips.
How to Store Coconut Shrimp Ceviche Tostadas
- Refrigerate: Store leftover shrimp mixture in an airtight container for up to 1 day.
- Keep separate: Store tostadas at room temperature and shrimp mixture in the fridge—combine only when ready to serve.
- Do not freeze: The coconut milk and shrimp mixture won’t hold texture after thawing.
FAQ – Frequently Asked Questions
Can I use precooked shrimp?
Yes—just skip the poaching step and chop them before mixing with the coconut sauce.
What if I can’t find Thai chilies?
Serrano or jalapeño peppers are great substitutes that offer milder heat.
Can I make the shrimp mixture ahead of time?
You can mix it up to 8 hours in advance and refrigerate until ready to serve. Stir before using.
How do I keep my tostadas from getting soggy?
Assemble just before serving or serve deconstructed for guests to build their own.
Other Recipes to Try
If you enjoy this coconut shrimp ceviche tostada recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Coconut Shrimp Ceviche Tostadas
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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.
Notes:
To keep your tostadas crisp, assemble them just before serving. If you’re entertaining, set out the shrimp mixture and tostadas separately so guests can build their own right before eating.
Nutrition:
Calories: 246kcal | Carbohydrates: 5g | Protein: 24g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 262mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg
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So easy and perfect for any season. I love these!