These shrimp ceviche tostadas will be a game changer for the rest of your summer. The plump shrimp mixed with tangy juices, crunchy vegetables and that perfect amount of heat will spice up your next meal. Scoop it onto a salty, crunchy tostada and top it with avocado, then sprinkle them with cilantro flakes and cotija cheese. They will look and taste like a fiesta in your mouth. So, be prepared to become highly obsessed with these because I know I am!

I took a little bit of a different approach to this and cut the time it takes to make the dish as I used already cooked shrimp instead of raw. There was no need to marinate the shrimp to “cook” it. I am a busy gal like you and I wanted something fast and easy. So, using already cooked shrimp was my perfect solution! It was truly easy as 1, 2, 3.

Typically when making ceviche you marinate raw shrimp in a citrus brine and it cooks the shrImp. You can absolutely take this approach if you would like as well. I opted for already cooked shrimp and it worked out perfect. My family could not stop eating them! They were devoured just as fast as I made them.

You can serve these with extra limes, cheese and hot sauce on the side. Plus if you want additional serving options these can served in lettuce cups, as a dip with chips on the side or even consumed as is by itself. All great options!

So, do yourself a favor, satisfy your tastebuds and add this to your list of meals because I can guarantee that these will not disappoint!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!