Home Chef Ceviche-style shrimp tostadas with avocado mash and slaw

Ceviche-Style Shrimp Tostadas- Home Chef Recipe

Last night I made these for dinner and we ate them while we watched the sun set. I am not sure where to get this manzano pepper again, but it was delicious!  I would say you could use one habanero as a replacement, to your taste of course.


Please see recipe from Home Chef below the pic of my finished product 🙂


Home Chef Ceviche-style shrimp tostadas with avocado mash and slaw



  • 3 Limes
  • 1 Lemon
  • 5 oz of Grape Tomatoes
  • 1 cup minced Red Onion
  • Cilantro Sprigs
  • 1 Manzano Pepper
  • 16 oz of Shrimp
  • 4 6″ Flour Tortillas
  • 1 Avocado
  • 4 oz Slaw Mix



Nutrition per serving

  • 625 calories
  • 76g carbohydrates
  • 28g fat
  • 27g protein
  • 1057mg sodium


Before Cooking

Preheat oven to 375 degrees (I set mine to 420, 375 would’ve taken forever)

Prepare a baking sheet with foil

Bring a small pot lightly salted water to a boil

Place a wire-mesh strainer in the sink

Thoroughly rinse produce and pat dry


While Cooking

Wash hands immediately after handling manzano pepper. If you’re not into spicy, just add a little bit to ceviche – you can always garnish with more at the end.

Heads up! Half the cilantro is used in the ceviche and the rest is used as garnish.



Thumb monday 03.14.201625887 edit

Prepare the Ingredients


  • Halve limes.
  • Juice two limes and cut other lime into quarters.
  • Halve and juice lemon.
  • Halve grape tomatoes.
  • Peel and halve onion.
  • Cut halves into 1/4” dice.
  • Coarsely chop cilantro.
  • Stem manzano pepper, halve lengthwise, seed (if desired – seeds contain heat), and mince.


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Prepare the Shrimp


  • Rinse shrimp and cut in half lengthwise by bisecting shrimp down its spine.
  • Add shrimp to boiling water and poach 1 minute, then drain immediately in wire-mesh strainer.
  • Run under cold water to chill.


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Combine Ingredients


  • Add poached shrimp, lime juice, lemon juice, 1/2 tsp. salt, and manzano pepper (to taste – it’s spicy) to a mixing bowl.
  • Stir to combine, cover with plastic wrap, and refrigerate 5 minutes.
  • Uncover, stir again, and refrigerate 5 more minutes, or until shrimp is firm and opaque. The acid in citrus juice will finish “cooking” shrimp without heat.


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Toast the Tortillas


  • While shrimp “cooks”, place tortillas on prepared baking sheet and lightly coat both sides with cooking spray.
  • Bake until crisp, about 5-7 minutes.
  • Remove from oven and set aside.


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Finish the Ceviche


  • Drain ceviche in wire-mesh strainer and return to bowl.
  • Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit.
  • Scoop out flesh with a spoon and coarsely cut avocado into a 1/4″ dice.
  • Add 1/4 cup avocado, tomato, 1/2 cup red onion, half the cilantro, and 1 Tbsp. olive oil to bowl of shrimp and mix gently.
  • Season to taste with salt and pepper. P
  • lace remaining avocado in a small bowl and mash with 1/4 tsp. salt.


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Plate the Dish


  • Spread mashed avocado over tortillas.
  • Add slaw mix to tostadas and top with a scoop of ceviche.
  • Garnish with remaining cilantro and lime wedges.



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